Tova's Shabbos Kitchen Make-ahead Shabbos and Yom Tov cooking

Make-Ahead Potato Kugel You Can Freeze (and How to Reheat It Crispy)

Pareve · · By Tova's Shabbos Kitchen · Jump to recipe

A classic 9x13 potato kugel built for making ahead: how to bake it, refrigerate it for 3 days, freeze it for 3 months, and reheat it so the top crisps again. Pareve.

Potato kugel is the dish everyone wants and nobody wants to grate on a Friday. Good news: it is one of the best make-ahead foods there is. Bake it once, freeze it, and on Friday it goes into the oven while you do something else.

Why make potato kugel ahead

Freshly baked kugel is great. But a kugel baked on Wednesday, or pulled from the freezer, is great too, as long as you reheat it the right way. The difference is all in the last 10 minutes: uncover it so the top can crisp again.

The three rules for a kugel that freezes well

  1. Bake it all the way. Raw batter does not freeze well. The potatoes oxidize and weep. A fully baked kugel holds its texture.
  2. Cool it completely before wrapping. Wrapping a warm kugel traps steam, which turns into ice crystals and a soggy bottom. Give it about 2 hours on the counter.
  3. Double wrap. Plastic wrap pressed against the top, then foil. Label it with the date. Use it within 3 months.

Thaw or don’t thaw?

Both work. If you remember on Thursday, move it to the fridge and the Friday reheat is only 25 to 40 minutes. If you forget, bake it straight from frozen. It just takes longer, about 45 to 60 minutes at 350 F, plus the uncovered finish.

Small pans or one big pan?

A 9x13 is easiest for a family meal. For Yom Tov, two 8x8 pans let you reheat one at a time. Smaller pans bake a little faster, so start checking 15 minutes early.

Plan your kugel weeks

If you like knowing which week has kugel in the freezer and which week needs a fresh one, our printable Shabbos menu planner has a page for every week with a prep plan built in.

Recipe card · Pareve

Make-Ahead Potato Kugel

A classic pareve potato kugel baked in a 9x13 pan, with crisp edges and a tender middle. Built to refrigerate or freeze.

Prep
25 min
Cook
1 hr 30 min
Total
1 hr 55 min
Yield
One 9x13 pan, 12 to 15 pieces
Kashrus
Pareve

Ingredients

  • 5 lb russet potatoes (about 10 medium), peeled
  • 2 medium onions, peeled and quartered
  • 6 large eggs
  • 1/2 cup vegetable or canola oil, plus 3 Tbsp for the pan
  • 1 1/2 Tbsp Diamond Crystal kosher salt (or 2 1/2 tsp Morton kosher salt)
  • 1/2 tsp black pepper

Instructions

  1. Heat the pan: Heat the oven to 425 F. Pour 3 Tbsp oil into a 9x13 metal or heavy foil pan and put it in the oven while you grate. Do not preheat an empty glass dish.
  2. Grate: Using a food processor with the grating disk (the kugel blade), grate the onions first, then the potatoes, into a large bowl. The onion helps keep the potatoes from turning gray. Work quickly.
  3. Drain: If a lot of liquid pools in the bowl, tip the bowl and pour most of it off.
  4. Mix: In a separate bowl, beat the eggs with 1/2 cup oil, the salt, and the pepper. Pour over the potatoes and mix well.
  5. Bake: Carefully take the hot pan out of the oven and pour in the potato mixture. It should sizzle. Spread it evenly. Bake uncovered for 1 hour 15 minutes to 1 hour 30 minutes, until the top is deep golden brown, the edges are crisp, and a knife slides easily through the center.
  6. Cool: Let it rest 15 minutes before cutting if serving now. If making ahead, cool completely, about 2 hours, before covering.

Make-ahead and storage

  • Refrigerator: cool completely, cover tightly, and refrigerate up to 3 days.
  • Freezer: cool completely, wrap in plastic wrap and then foil, label, and freeze up to 3 months. Freeze it baked, not raw. Raw grated potato turns gray and watery in the freezer.
  • Reheat from frozen: unwrap, cover loosely with foil, and bake at 350 F for 45 to 60 minutes. Uncover for the last 10 to 15 minutes to re-crisp the top.
  • Reheat after thawing overnight in the fridge: cover loosely and bake at 350 F for 20 to 30 minutes, then uncover for 5 to 10 minutes.
  • Reheat slices: on a parchment-lined sheet pan at 375 F for 15 to 20 minutes.

Notes

  • Russets give the crispest result because they are high in starch.
  • Salt varies a lot by brand. Diamond Crystal is lighter by volume than Morton, which is why the amounts differ.
  • Use eggs and oil with the hechsher your family relies on.

Questions people ask

Can you freeze potato kugel?

Yes. Bake it fully, cool it completely, wrap it in plastic and then foil, and freeze up to 3 months. Baked kugel freezes much better than raw batter.

How do you reheat frozen potato kugel so it is crispy?

Bake it from frozen at 350 F, loosely covered, for 45 to 60 minutes, then uncover for the last 10 to 15 minutes. The uncovered time is what brings the crust back.

Can I make potato kugel the day before?

Yes. Bake it, cool it, cover it, and refrigerate up to 3 days. Reheat at 350 F, covered for 20 to 30 minutes and uncovered for 5 to 10.

Save it for Thursday night

Make-Ahead Potato Kugel (Freezer-Friendly)

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