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Cheesy Potato Kugel

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By Angie McGowan
Updated Dec 13, 2011
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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
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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

  • Step 
    1
    Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    2
    Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water.
  • Step 
    3
    In 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.
  • Step 
    4
    Drain 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.
  • Step 
    5
    Bake 1 hour or until golden brown; sprinkle with remaining chives.

Nutrition

Nutrition Facts are not available for this recipe

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