Potato kugel from Smitten Kitchen by Deb Perelman

  • potato starch
  • yellow onions
  • Show all ingredients...

  • EYB Comments

    Can substitute cornstarch or all-purpose flour for potato starch.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cornstarch or all-purpose flour for potato starch.

  • cherylfg on January 02, 2026

    Made this several times. I add paprika to the top before baking and use three containers of dehydrated potatoes that I rehydrate and then mix with onion, potato starch, eggs, and s&p

  • Barb_N on April 14, 2025

    I also made this for a seder. Happily made 2 cast iron skillet’s-worth and am looking forward to pan frying the leftovers! So easy to scale up. My daughter the designated latke maker in our house may be out of a job come Hanukkah. I actually I just used it as a topping for a Shepherd-ish pie with a filling of cubed leftover lamb and veggies.

  • jsguaium on April 13, 2025

    Wonderful - a great make ahead for seder (used potato starch). The cast iron pan really makes those edges and bottom crispy. I let it cool, cut into squares and reheated - lost the crisp, but still delicious. For myself, I'll pan fry to reheat and regain the crisp.

  • chezmaryb on April 02, 2021

    Sooooo freaking good. Like a hashbrown in casserole form. Somehow tastes so much more complex than just potato and onions, which it basically is.

  • allisonsemele on November 13, 2020

    I've made this several times and really like it--will often add herbs. Have had to substitute matzo meal or flour for the potato starch and both work fine.

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