A.J. Moll’s recipe for Potato Kugle


AJ Moll, Special For The Jewish Light

A.J. Moll has been helping provide kosher recipes to the Jewish Light for about a year. And now he has accepted the position of food service director with Missouri Torah Institute, a yeshiva high school and post-high school in Chesterfield. He was previously the chef/manager of the Saul Mirowitz Jewish Community School. Moll belongs to both Tpheris Israel Chevra Kadisha and Congregation B’nai Amoona.

Here is his latest recipe for Potato Kugle.


8 medium potatoes (Yukon Gold, No peeling necessary)
2 medium onions
6 large eggs
1/2 cup vegetable oil
1/4 cup all-purpose flour
1 heaping tablespoon salt
1/2 to 1 teaspoon freshly ground black pepper


✅Heat the oven to 400 F / 200 C. Oil a 13 x 9 x 2-inch baking dish.
✅Food process potatoes and onion with an S blade.
✅In a large bowl, beat together the eggs, oil, flour, salt, and pepper. Set aside.
✅Add the grated potatoes and onions to the egg-flour mixture. Mix with a large spoon just until smooth.
✅ Pour the kugel batter into the prepared baking dish and smooth the top with a spatula.
✅ Bake the kugel, uncovered, in the heated oven for 1 hour, or until golden brown on top. When the kugel is done, a knife inserted in the center should come out clean.
✅ Place the baking dish on a rack to cool slightly before cutting into squares to serve.
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