Gluten-Free Traditional Potato Kugel (Potato Pudding) From Susie Fishbein

Artscroll Press
  • Prep Time
    30 min
  • Cook Time
    60 min
  • Total Time
    90 min

It can be difficult to find a recipe for potato kugel that doesn't call for flour or matzah meal (which is made from wheat). I've been using this recipe from Susie Fishbein for years now, and it's my husband's favorite. It's been reprinted in her cookbook Passover by Design: Picture Perfect Kosher by Design® Recipes for the Holiday, published in 2008 by ArtScroll Mesorah Publications.

This recipe appears on p. 211 of Passover by Design: Picture Perfect Kosher by Design® Recipes for the Holiday, by Susie Fishbein. Used by permission of ArtScroll Mesorah Publications, Brooklyn NY


  • 1/2 cup vegetable oil
  • 8 medium potatoes
  • 2 medium onions, quartered
  • 1 Tbsp fine sea salt
  • 1 Tsp freshly ground black pepper
  • 2 1/2 Tbsp sugar
  • 5 large eggs, beaten with a whisk


Preheat oven to 425 degrees.

Place the oil into a large 9- by 13-inch rectangular baking pan; set aside.

Fill a large bowl with cold water and add some ice cubes. Peel the potatoes and place them into the bowl of cold water. This will prevent them from turning brown.

Finely chop the onions in the container of a food processor fitted with a metal blade. Remove them to a large bowl. Cut the potatoes into chunks and place them into the food processor; process until almost smooth.

Add the potatoes to the onions.

Add the salt, pepper, and sugar to the potato mixture. Add the eggs and stir until thoroughly combined.

Place the baking pan with the oil into the oven. When the oil sizzles, carefully remove from oven and spoon some of it into the potato mixture. This will help make the kugel fluffy. Mix well. Pour the potatoes into the oiled pan. Bake, uncovered, for 1 hour.

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