Overnight Potato Kugel 6.000

James M. Thresher for The Washington Post

Feb 24, 2010

This is not your standard vegetable pudding: These potatoes, based on a Polish recipe, are so caramelized and soft that they are almost unrecognizable as spuds. Oftentimes they are cooked in a small, narrow, deep pot.

Make Ahead: The potatoes need 10 hours' cooking time. They can be reheated, tightly covered, in a 300-degree oven until heated through.

Servings: 6
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sugar
  • 3 1/2 pounds boiling potatoes, peeled and grated or finely shredded
  • Kosher salt
  • Freshly ground black pepper


Preheat the oven to 225 degrees.

Combine the oil and sugar in a medium ovenproof pot with a tight-fitting lid. Heat over medium-high heat until the oil is shimmering, stirring to dissolve as much of the sugar as possible. Remove from the heat and add the potatoes, stirring to coat evenly. Season with salt and pepper to taste. Pack down the mixture as much as possible and cover tightly.

Transfer to the oven and cook for 10 to 12 hours, until the potatoes are soft and caramel-colored. Uncover and let sit for a few minutes before serving.

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Recipe Source

Adapted from a recipe of Tel Aviv resident Erela Arnon.

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.