I’m no stranger to the kugel, but maybe you are.

One of the ultimate Ashkenazi comfort foods has to be the beloved potato kugel! It’s traditionally known as a “pudding” (kind of like how the Brits identify certain dishes as a pudding), and to qualify as a true kugel, you need three things: starch, eggs, and some type of fat—no water allowed. My version is a classic potato kugel, which makes sense considering my ancestors in the 19th century were eating potatoes three times a day (honestly, same). Potatoes were affordable, filling, and could stretch to feed a whole family. Fun fact: there are over a dozen Yiddish words for potato, which just brings me endless joy.

Kugel itself has evolved over centuries—starting out in medieval Germany as a bread-based dumpling before Ashkenazi Jews began swapping the bread for noodles or potatoes. It became a go-to dish for Shabbat because it could be cooked slowly over low heat. Nowadays, you’ll often see it at special occasions like Passover, as it continues to be a delicious and meaningful dish passed down through generations.

This dish actually reminds me a lot of traditional Appalachian comfort foods—simple, hearty, and made to stretch and feed a family. It’s a bit like an Appalachian potato casserole or “tater” dish, where you’ve got your potatoes, cheese, and maybe some bacon or lard. Both dishes have that same warm, comforting vibe that just hits the spot.

To give my potato kugel a little Appalachian flair, I made a few tweaks. I used Asheville’s own Well Seasoned Table’s Utopian Okra Seed Sea Salt blend and added shredded cheese, which brings in a fun regional twist. The okra seed salt adds that Southern flavor (okra is such a staple in Appalachian cooking), and the shredded cheese gives it that extra cozy, homey feel that you find in a lot of Appalachian dishes.

So, in a way, this kugel truly highlights Ashkelachian—blending the resourceful, no-frills cooking of both Ashkenazi and Appalachian cultures, and once again, they pair pretty perfectly together!

My recipe makes more of a flat-yet-fluffy version. You could double it up and make it more casserole-y, but I was trying to treat this more like a fun side than the heaviest part of the meal.

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Appalachian Potato Kugel with Sharp Cheddar Crust 

Serves 2-4

Ingredients:

• ½ medium yellow onion, peeled and trimmed

• 1 russet potato, scrubbed

• 3 large eggs, lightly beaten

• 2 tablespoons vegetable oil

• 1 tablespoon freshly chopped dill

• ⅛ cup matzo meal (would be fun to do half matzo meal, half corn meal next time)

• 1 tablespoon Well Seasoned Table’s Utopian Okra Seed Sea Salt (if available; if not, any good-quality kosher salt will work)

• 2 teaspoons onion powder

• ¼ teaspoon freshly ground black pepper

• 1 cup shredded sharp cheddar cheese

Instructions:

1. Preheat the oven to 400°F.

2. Thinly slice the onion and potato using a mandolin. Transfer them to a large bowl and toss to combine.

3. Heat a well-seasoned cast-iron skillet over medium-low heat for about 5 minutes. Lightly coat the pan with 2 Tbsp butter, ensuring it's evenly spread.

4. In the bowl with the onion and potato mixture, add the eggs, vegetable oil, fresh dill, matzo meal, salt, onion powder, and pepper. Stir everything together until well combined.

5. Pour the kugel mixture into the preheated skillet, spreading it evenly. Bake for 30 minutes, until the edges are golden.

6. Remove the kugel from the oven, sprinkle the shredded sharp cheddar cheese on top, and return it to the oven. Bake for an additional 10 minutes, then switch the oven to broil on high for about 3 minutes, until the cheese is bubbling and slightly browned.

7. Let the kugel cool for 10 minutes, then slice and serve. For extra crispiness, cut into pieces and sear in a hot skillet with a little oil or butter before serving, pop it in your air fryer at 360°F for 5 minutes.

It should look a little bit like this:

Enjoy! Mazel, bbs 💋