It is commonly served for Shabbat and other Jewish holidays. It is more similar to a latke than it is to a noodle kugel, as there are sweet variations of noodle kugel but all potato kugel are always savory dishes. Potato kugel is typically made in a large casserole dish, although it is also sometimes prepared in individual ramekins. Potato kugel can be made with grated potatoes, which gives it a crispier texture, or it can be made with potatoes puréed in a food processor, creating a "pudding-like consistency" according to Jewish chef Jamie Geller.[1]
Some modern cooks add a small amount of baking powder. The powder's alkaline chemistry breaks down the potatoes and produces a smoother texture while promoting browning.
