Best Cheesy Latke Kugel Recipes

NOODLE KUGEL

Steps:

• Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Using your fingers, mix until no lumps of brown sugar remain. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use.
• Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish.
• Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes, or according to package instructions, until tender. Drain well.
• In a large bowl, whisk the eggs. Add the sour cream and softened cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth.
• Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture evenly over top. Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove and discard the foil. The custard should be just set. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake for 35 to 40 minutes more, until the streusel topping is crisp. Let cool for about 20 minutes, then cut into squares and serve.
• Make Ahead: The kugel and topping can be assembled and stored separately in the fridge up to a day ahead of time, and then baked before serving. (The kugel with the streusel topping may also be fully cooked a day ahead of time and reheated, however the texture will be denser than if baked fresh. To reheat, cover with foil and place in a 325°F oven for 25 minutes; remove and discard the foil, and continue baking for 20 to 25 minutes more, or until warm throughout and crisp on top.)

CHEESY POTATO KUGEL

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Shred potatoes by rubbing them across the larger holes of a box grater. In large bowl, place shredded potatoes; cover with cold water.
• In separate large bowl, shred onion by rubbing across the larger holes of the box grater. Add cottage cheese, Cheddar cheese, 4 tablespoons of the chives, the garlic, nutmeg and eggs.
• Drain potatoes; rinse under running water. Drain well, using hands to press out as much excess water as possible. Add potatoes to cheese mixture in bowl; season with salt and pepper. Mix well; spoon into baking dish.
• Bake 1 hour or until golden brown; sprinkle with remaining chives.

DAIRY KUGEL

Steps:

• Cook noodles according to package directions; drain. Toss with butter; set aside. In a large bowl, beat the eggs for 3-4 minutes or until thickened and lemon-colored. Beat in the cottage cheese, sour cream, milk, cream cheese, 1 cup sugar, vanilla and salt until blended. Stir in noodles., Transfer to a greased 13x9-in. baking dish. Combine the cinnamon and remaining sugar; sprinkle over noodle mixture. , Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

CHEESY POTATO KUGEL

Steps:

• In a large frying pan, saute onion in butter until tender.
• Do not brown.
• Remove from heat and add potatoes.
• Toss cheese with flour, salt and pepper.
• Add cheese mix to potatoes.
• In a small bowl, combine eggs and cream.
• Stir into potato mixture.
• Spoon into a greased 9 inch pan.
• Bake, uncovered for 20-30 minutes or until golden brown.
• Cool for a minute after removing from oven and serve.