Crispy, mushy and delicious, this recipe for Gluten-Free Potato Kugel comes together with just 3 ingredients (plus water and salt!) and takes only 25 minutes to prepare! You can’t beat that for a classic dish that’s perfect for everyday and ideal for the holidays, whether it be Passover or Rosh Hashannah.
My whole family makes this potato kugel recipe, it’s a hand-me-down from my aunt that she has refined over the years, and I trust it as my go-to! Once you try it I am sure you’ll agree it is absolutely the best potato kugel ever.
I love the mushy texture that comes from using the grating blade attachment in the Braun food processor but if you like a stringy kugel, by all means, use the regular fine shredding blade attachment.
Why you’ll love this recipe for gluten-free potato kugel
This recipe for potato kugel is so simple to prepare and doesn’t use flour, potato starch, or matzo meal. It is the perfect kugel for Pesach and I also like preparing it year-round, as I do my Classic Gluten Free Potato Latkes recipe.
- Only 3 ingredients, not including water and salt! It doesn’t get any simpler than this.
- A gluten-free version of a classic recipe; the perfect Passover potato kugel. Even the gluten eaters at the table will love this fluffy potato kugel.
- The perfect texture - crispy on the top and soft and mushy on the inside.
- Freezes well and reheats perfectly!
- It's the best side dish to any Jewish holiday meal, or truly any family get together!
- The food processor takes all the hard work out of making kugel and gives it the perfectly mushy inside I adore. My whole family uses this Braun food processor, we all love it for the texture it gives this healthier potato kugel.
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Ingredients
You’ll only need a few basic ingredients to make this parve potato kugel without onions.
- Idaho potatoes - Idaho or Russet potatoes, peeled, are my go-to for kugel as they turn out light, fluffy and crispy!
- Eggs - I always have large eggs on hand.
- Kosher salt - My favorite brand is Diamond Crystals. Please don't try another brand since every salt has a different density and can be way too salty or not salty enough for this recipe.
- Extra virgin olive oil - Making potato kugel with olive oil adds flavor and ensures the top of the kugel crisps up nicely. Don’t worry though, your kugel won’t taste very olive oily!
How to make gluten free potato kugel
Step 1: Prep the oven and baking dish - Turn the oven up really high to 475°F and generously coat a 9” x 13” casserole dish with cooking spray or olive oil. Set aside.
Step 2: Get the eggs ready - Whisk the eggs, salt, and water in a large bowl and set it aside.
Step 3: Prepare the oil - Pull out a small pot, fill it with the oil, and have it ready for Step 6.
Step 4: Get the potatoes ready - Place the peeled potatoes into a large bowl filled with cold water. This helps prevent the potatoes from turning brown once peeled.
Step 5: Grate the potatoes - Using the grating blade or a steel knife on your food processor, shred the potatoes, or use the fine shredding blade to grate them finely. Do half the potatoes at a time and then add them to the egg mixture. Once all the potatoes are in the bowl with the eggs, mix well.
Step 6: Heat the oil - Take the small pot with the oil and place it on the stove over medium-high heat and heat until simmering. Remove from the stove, pour into the bowl with the eggs and potatoes, and mix to evenly distribute the oil.
Step 7: Bake the kugel - Pour the kugel mixture into the prepared pan and bake uncovered at 475°F for 30 minutes and then reduce the oven temperature to 350° and bake for another 1 ½ hours.
Step 8: Serve the kugel - Remove the kugel from the oven and let it sit for 15 minutes before serving.
Recipe variations
- Run a peeled & quartered white onion through the food processor and then add it to the potato mixture for a deeper savory flavor.
- Portion the kugel mixture into mini muffin tins to smaller portions and bake for 30 minutes less!
Recipe FAQs
No, there’s no reason to add flour to this recipe as the eggs will help hold the potato mixture together. It is a naturally gluten free kugel recipe!
I would not recommend using the steel knife attachment for the food processor since it won’t shred or blend the potatoes into an even consistency.
If using the food processor, be sure to use the “grating” blade for a mushy texture or the “fine shredding” blade for a stringy texture. You can also use a handheld grater for a stringy texture, but it will take a lot of effort and the potatoes will likely turn brown as they oxidize waiting for the rest to be grated.
Making potato kugel ahead of time
You can bake, cool, cover the potato kugel with a foil cover, and place it in a large ziplock bag to freeze for up to 3 months. I like to bake the kugel in a foil pan and cover with the hard foil covers for easy stacking in the fridge or freezer.
To defrost, remove from the freezer and place in the fridge overnight. Bake covered at 350°F for 20 minutes, then uncover for 10 min. If baking from completely frozen, you can leave the potato kugel covered with foil and put it into a 350°F oven for 30-40 minutes, then uncover for 10 minutes.
Recipe Tips
- Make sure the oil is very hot as this will help crisp up the potatoes.
- Preheat the oven well and don’t compromise on the high temperature as this too helps crisp up the kugel.
- Don’t worry about the amount of salt, it may look like a lot but it helps bring out the flavor.
Storage and Freezing
Store leftovers in an airtight container or covered with aluminum foil in the fridge for up to 3-5 days or in the freezer for 3 months. You can also cut the kugel into individual servings, flash freeze them on a cookie sheet, and transfer them to a freezer bag. This way you can heat a serving at a time.
Thaw in the fridge overnight or reheat from frozen in a warm oven.
Recipe Origin
I recently asked my aunt Yael where her incredible potato kugel recipe originated from. She told me that my great grandmother had a friend who made the potato kugel for a family simcha (Jewish celebration) and my aunt Yael was in love with it and asked for the recipe. From there, she got the recipe from a lady named "Miss Aram" and from there it was adopted as our go-to family recipe that my aunts, grandmother and mom make during the year.
Somehow, when my aunt makes this recipe it comes out extra special and better than everyone else's (including myself!) She just has the magic touch!
More Passover Recipes
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Gluten-Free Potato Kugel (Passover)
Equipment
- 1 wooden spoon or rubber spatula
- 1 9"x13" pan aluminum pan or a casserole dish
Ingredients
- 5 pounds Idaho or Russet potatoes
- 9 large eggs
- 2 tablespoon Diamond Crystals Kosher salt
- ⅔ cup water
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven to 475°F and spray a 9”x13” pan (or similar size casserole dish) with cooking spray. Set aside.
- In a large mixing bowl, whisk together the eggs, salt and water. Set aside.
- Prepare a small pot with the oil. Don’t do anything with it, just have it ready for step 6!
- Prepare a large bowl filled with cold water to set the peeled potatoes into. Peel potatoes and place into the bowl of water as they are peeled to prevent them from turning brown. Chop any potatoes that are too large in half so they will fit through the food processor top.
- Assemble your food processor, and use the grating blade insert to grate the potatoes into a mush consistency. You can also use the fine shredding blade if you prefer a stringy potato kugel. Shred half of the potatoes at a time and transfer to the egg mixture. Repeat with remaining potatoes, and add transfer to the egg mixture. Mix everything together.
- Set the small pot of oil onto the stove over medium-high heat. Bring to a simmer and turn off the heat immediately. Carefully, pour the hot oil into the kugel mixture and mix until combined.
- Pour the kugel mixture into the prepared pan. Bake uncovered at 475°F for 30 minutes, then reduce the oven temperature to 350° and bake for 1 ½ hours more.
- Remove the kugel from the oven and let cool 15 minutes before serving.
Notes
- I love making this recipe in aluminum pans for the holiday! It makes 1, 9"x13" pan or two 8x8 pans. Bake 8"x8" pans for 25 minutes less.
- I swear by this Braun food processor for this recipe! It lasts forever and is the best at achieving the ideal texture for this kugel.
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