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Broccoli Potato Kugel

Adam and I have argued over the years about the eternal question, “what is kugel”? My first exposure to kugel was a savory dish with broccoli and potato. He insisted that when people think of kugel they imagine sweet egg noodles and raisins. After doing some research we decided in the end to compromise and admit that, at least technically, both are kugel, but he’s right that most people think of it as a dessert.

That said, I am always pleased when I find a recipe that calls for potatoes called a “kugel”. I feel a tiny bit vindicated. This year I decided to resurrect my potato broccoli kugel for Passover and I’m glad I did. After reviewing some recipes, picking parts I liked, and building a new recipe for myself I realized that possibly the best part of this is that it’s basically one giant latke baked in the oven. Who’s not going to love that? I threw in the broccoli to make it more nutrient rich, since potatoes are filling, but not really vitamin packed powerhouses, you know?

Another point in favor of this side dish is that it goes equally well with the pot roast and with the baked salmon at our Seder. It’s tricky sometimes to nail a side dish that is going to be able to do that, but this one really does.

Broccoli Potato Kugel


  • 6 white potatoes
  • 2 large onions
  • 2 large broccoli crowns
  • 1/2 cup chopped parsley
  • 8 tbsp matzo meal
  • 2 tbsp potato starch
  • 1 tsp baking powder
  • 4 tsp kosher salt
  • 1 tsp sugar
  • 1 tsp black pepper
  • 3 tbsp canola oil
  • 6 large egg yolks
  • 6 large egg whites


  1. Preheat the oven to 400 degrees.
  2. Clean and scrub the potatoes (leave the skin on) and grate them in a food processor. Drain them in a strainer and put into a large bowl.
  3. Peel and quarter the onion and grate in a food processor. Drain and pick through the onion to get rid of any large pieces that didn’t grate properly. Add the grated onion to the large bowl.
  4. Chop the broccoli crowns and parsley and add to the large bowl.
  5. In a small bowl mix together the dry ingredients and in two batches pour onto the potato/broccoli mixture stirring to combine.
  6. In a small bowl beat the egg yolks and the canola oil. Pour them over the potato/broccoli mixture and stir to combine.
  7. In another bowl beat the egg whites until medium peaks form. Fold them gently into the potato/broccoli mixture.
  8. Using canola oil grease a large casserole pan.
  9. Pour the mixture into the pan. Bake on middle rack in the oven until golden brown, about 45 minutes.
  10. Cool to just above room temperature to serve.


* If you are making this in advance, prepare and cook the casserole. After it finishes cooking take it out of the oven and cool to room temperature. Then cover and put in fridge overnight. Re-heat in a low temperature oven for 20 minutes (10 with a cover on and 10 with the cover off.)

Cooking time (duration): 60

Diet type: Vegetarian

Number of servings (yield): 12

Meal type: dinner