Potato-Artichoke Kugel


Potato-Artichoke Kugel

Always looking for a new savory kugel? Here you go!
Prep Time 15 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American, European
Servings 8


  • 3 lb Yukon Gold potatoes, grated and drained
  • 12 oz frozen artichoke hearts, defrosted and coarsely chopped
  • 2 onions, sliced
  • 4 eggs, beaten
  • 2 tablespoons potato or cornstarch
  • 1/3 cup matzo meal
  • salt
  • freshly ground black pepper
  • canola oil


  • Preheat oven to 350. Bake the empty dish for 10 minutes.
  • Toss together all ingredients in a large bowl. Pour into the pan. Bake for 50-60 minutes or until golden and cooked through.
  • Slice and serve.
Keyword passover

This is another homely recipe that has been sitting in drafts for literally years but it’s tasty, I promise! I’m  trying to get away from thinking everything has to be pretty to be worthy to post. Who am I impressing? I don’t have ads and while I have a steady stream of visitors, almost 20 years in, I know what people are really here for is tasty food.

Kugel is never going to be cute and since I’m actually making and serving these recipes for dinner  I don’t always have the time or want to send it on prettying up potatoes.

We are always team savory kugel and this is just an easy, tasty way to jazz up plain potato with minimal extra effort. The artichokes not only add flavor but I felt like I could skip on making vegetable sides which is always a win after you’ve spent some time shredded potatoes.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating