A traditional Jewish kugel recipe calls for mixing eggs, flour, oil and seasoning with grated potatoes and baking the mixture until it is golden brown. Common variations call for different seasonings or prepared pasta noodles instead of grated potatoes and flour.
For a basic traditional potato kugel recipe that provides approximately a dozen servings, use six eggs, eight medium-sized potatoes, 1/2 cup of oil, two onions and 4 tablespoons of flour. Add salt and pepper to taste. Grate the potatoes finer or coarser, depending on personal preferences. The eggs and the starch in the potatoes form the signature custard of the dish. Bake the mixture at 400 degrees Fahrenheit in a preheated oven for approximately one hour.
Traditional alternative preparations for Jewish kugel include adding a stick of butter, substituting egg noodles for flour and potatoes, and putting in a combination of cottage cheese and sour cream. Cooks may also try different spices and seasonings, including cinnamon, or opt to add fruits, such as raisins, to the mix to enhance and alter the flavor of the basic recipe. Adding these ingredients may require cooking at a lower temperature, and the use of pasta instead of potatoes may reduce cooking times.