Cheesy Potato Kugel
Angie McGowan
Updated Dec 13, 2011
With a quick 20-minute prep time, this cheese-laden side dish is the perfect foil for a meaty holiday entrée.
Cheesy Potato Kugel
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 8
- Ingredients 9
Ingredients
- 4 lb russet potatoes, peeled
- 1 large onion
- 2 cups small-curd cottage cheese
- 2 cups shredded mild Cheddar cheese
- 6 tablespoons chopped fresh chives
- 3 cloves garlic, finely chopped
- 1/8 teaspoon freshly ground nutmeg
- 4 eggs, beaten
- Salt and pepper to taste
Instructions
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Step1Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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Step2Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water.
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Step3In separate large bowl, shred onion by rubbing across the larger holes of the box grater. Add cottage cheese, Cheddar cheese, 4 tablespoons of the chives, the garlic, nutmeg and eggs.
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Step4Drain potatoes; rinse under running water. Drain well, using hands to press out as much excess water as possible. Add potatoes to cheese mixture in bowl; season with salt and pepper. Mix well; spoon into baking dish.
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Step5Bake 1 hour or until golden brown; sprinkle with remaining chives.
Nutrition
Nutrition Facts are not available for this recipe
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