Passover Potato Kugel

All Jewish households have their own version of this delicious kugel we eat every weekend. This is by far the absolute best! You will make it over and over!

Prep Time:
25 mins
Cook Time:
2 hrs
Total Time:
2 hrs 25 mins
16 servings


  • 7 large Yukon Gold potatoes, peeled

  • 2 large Idaho potatoes, peeled

  • 1 small onion

  • 4 large eggs

  • 1 cup canola oil

  • 1 tablespoon kosher salt

  • 1 pinch ground black pepper


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.

  3. Bake, uncovered, in the preheated oven for 2 hours.

Cook's Note:

I use a Braun(R) food processor with a special E blade for kugel.

Nutrition Facts (per serving)

243 Calories
15g Fat
23g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 243
% Daily Value *
Total Fat 15g 20%
Saturated Fat 2g 8%
Cholesterol 47mg 16%
Sodium 385mg 17%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 9%
Total Sugars 1g
Protein 4g
Vitamin C 9mg 47%
Calcium 13mg 1%
Iron 1mg 3%
Potassium 218mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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