Looking for tips on how to freeze Potato Kugel? Here’s some advice from our members, taken from the (now retired) Chatzos forum:
Potato Kugels I usually freeze baked. I wrap it in extra heavy aluminum foil, put it in Ziploc freezer bag (again to prevent freezer burn) & freeze. Then on Erev Shabbos I take it out of the freezer, uncover it, & put it straight into the oven (NO DEFROSTING FIRST) & bake @ 350 degrees Fahrenheit for 1- 1 1/2 hours depending on size.
I always bake them before I freeze them but I try to underbake a little – i.e take it out as soon as it starts to brown a little – as it will get cooked more when you reheat it.
I always freeze my kugels too, I do it slightly different. I cover it with regular foil and freeze. (I don’t bother bagging but I probably should; the larger sandwich bags should work fine)
I remove from freezer, pour some water on top and recover with foil.
Then I bake it in a preheated oven for one hour, then uncovered for another hour (around 190 Israel temp)
The top is crispy and the inside stays soft. People tell me it tastes like overnight potato kugel.