Cheesy Potato Kugel

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Cheesy Potato Kugel
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 8
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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.
By Angie McGowan
Updated Dec 13, 2011


  • 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


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

Tips from the Betty Crocker Kitchens

  • tip 1
    To add vibrant color and more nutrition to this dish, stir in 1 cup chopped fresh spinach or broccoli with the other added ingredients.
  • tip 2
    For a crispier top on your kugel, spray top with cooking spray before baking.


Nutrition Facts are not available for this recipe
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