Cast Iron Potato Kugel


Slowly baking your potato kugel in a cast iron skillet gives it a crunchy top with a soft, almost
mashed potato interior. And the smell in the kitchen is to die for.


● 3 lbs russet potatoes
● 3 eggs
● 1 T kosher salt
● ¼ t black pepper
● 1 medium onion
● 6 T vegetable oil, plus more for greasing pan
● ⅓ c flour
● ¼ t baking powder
● 2 t lemon juice (optional)


Preheat the oven to 350° with a 10” or 12” cast iron skillet inside. In a large mixing bowl, beat
the eggs with the salt and pepper until well combined. Using a food processor fitted with the
grating plate (or by hand), grate the onion. Drain the peeled potatoes, then grate them either in
the food processor or by hand. Add the lemon juice to prevent browning, if desired, or work
quickly to prevent the potatoes from turning brown. Add the potatoes and onions to the eggs, and
add the oil, flour and baking powder. Mix well. Carefully remove the hot cast iron from the oven,
and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out on top so it is
as even as possible. Bake for two hours or until crisp and brown on the outside and creamy in the

Submitted by Evan Rossio