Potato Kugel Cups

The best part about them individually made Potato Cups is that every piece is a

crusty corner piece, so nobody has to fight over that coveted crunch.


  • 1½ cups extra virgin olive oil

  • 3 eggs2 teaspoons kosher salt½ teaspoon freshly ground black pepper6 large Idaho potatoes1 large onion, quartered


  • 1. Preheat oven to 425°F. Liberally oil six (4- to 6-ounce) glass dessert dishes or custard cups with 1 to 2 tablespoons of evoo each. Place custard cups on a baking pan.

  • 2. Fill a large bowl with cold water and, as you peel potatoes, place them in cold water to prevent browning.

  • 3. Place the pan of cups in 425°F oven to heat up the evoo.

  • 4. Beat eggs in a small bowl. Add salt and pepper, mix well, and set aside.

  • 5. Pour ¾ cup of evoo in a small saucepan and place over medium-low heat.

  • 6. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips.

  • 7. Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren't processed properly.

  • 8. Remove heated cups from the oven and spoon potato mixture evenly into hot, oiled cups.

  • 9. Bake at 425°F for 1 hour. If the sides are still pale, cook for 20 minutes longer until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter.


To make this as a potato kugel pie, bake at 425°F in a 9-inch round glass baking dish for 1 hour 20 minutes, depending on desired crunchiness.