Potato Kugel Dairy Free & KFP

This Dairy-Free Potato Kugel is a comfort food classic that comes out golden and crispy on the outside, and rich, smooth, and delicious on the inside. And all without a drop of dairy, schmaltz (meat fat), or margarine.

Perfect for Shabbat or holiday meals, a hearty, no-fuss, side with meat or fish.

I first tasted potato kugel at my late beloved mother-in-law’s house on Shabbat. She taught me how to make it old school style on the stove. But this recipe is made in the oven.

Tips for the Best Texture

• Use Russet or Yukon Gold potatoes (not red-skinned) for the best texture and flavor.
• Brush oil on top before baking for a crispier crust.
• For more than 12 guests, don’t adjust the recipe with just one extra potato—keep ingredient ratios steady. If adding 2+ potatoes, increase egg, matzo meal (or panko), and salt slightly.

Easier Kugel Removal: Use Parchment and the Right Pan

• Line your glass or aluminum pan with parchment paper to prevent the kugel from sticking, even if the pan is oiled.
• Aluminum pans make removal easier—you can cut down the corners for cleaner slices.
• Glass dishes can cause the kugel to tear when removing slices due to sticking.

Preparation of Potato Kugel – Non-Dairy

Peel the potatoes and onion, then slice them into oblong pieces if using a food processor with a large-hole grater. If grating manually, no need to slice them first.

After grating the potatoes and onions, squeeze out the excess liquid before adding the other ingredients.

Then, add seasoning, panko bread crumbs, or matzo meal, with a 1:1 ratio. Last, add the hot oil and eggs. Bake at 400°F (200°C).

Ingredients

• Potatoes: Yellow, white, Yukon, Russet potatoes – You need high starch-low moisture potatoes, which makes them cook up dry and fluffy. You can use red-skinned potatoes but the result will be more waxiness.
• White or red onions
• Season with Kosher salt, pepper, and any spices you like. You can add herbs (fresh or dried), though I’ve never seen them in potato kugel. I use 1/3 cup onion flakes (or 1 tbsp onion powder), and for garlic lovers, garlic powder is an option, though I don’t have a specific recommendation for it.
• Panko bread crumbs or matzo meal (or potato starch for a gluten-free kugel). You can use potato starch for a gluten-free option, but expect bouncier slices. To reduce this, add more oil, water, and rinse the grated potatoes and onions to remove excess starch. If you’re going to use potato starch, I’d use half the amount of Panko or matzo meal called for in the recipe.
• I don’t recommend using corn flour because it absorbs only about a third of the liquid that potato starch does. To compensate, you’d need to use three times the amount of corn flour.
• Hot oil. Heat a bit of oil in a pot on the stove (not the in the microwave), then pour it into the potato mixture (grated potatoes, panko/matzo meal, and spices) and mix well before adding the eggs. If you add the eggs before the hot oil, they might cook and form chunks.
• A couple of eggs.

Storage of Dairy-Free Potato Kugel

To store dairy-free potato kugel, let it cool completely before covering it with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for around 2 months. To reheat, bake in the oven at 350°F (180°C) until warmed through.

What to Serve with this Dairy-Free Potato Kugel

Some ideas to pair with this Potato Kugel Dairy Free is:

• Whole roasted chicken,
• Roasted chicken legs,
• Chicken meatballs,
• Stuffed Artichoke Bottoms with Fava Beans
• Turkey-Chicken breast fritters
• Baked salmon,
• A simple green salad, or
• Cabbage-Bell Pepper salad,
• Cooked Artichoke with Mushrooms to keep the meal balanced and light.

If you give this dairy-free potato kugel a try, let me know in the comments. I’d love to hear how it turned out or how you made it your own.

This is a fairly easy prep recipe, especially if you use a food processor, so Just dive into the recipe and share your thought or questions in the comments section. 🙂