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My Potato Pudding

My Potato Pudding

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Sarah Beller

Sarah Beller

My grandmother's recipe for potato pudding is amazing when finished. It takes patience to make, but in the end, it's worth it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease two 8 inch square baking dishes.
  2. Shred the potatoes and place them in a bowl of cold water to prevent discoloration. In a large bowl, beat the eggs and 2 tablespoons of oil together. Stir in the onion. Drain the potatoes, and stir them into the egg mixture as well. Gradually mix in the matzo meal and baking powder. Season with salt and pepper. Divide the mixture between the two prepared pans, and spread evenly. Drizzle or brush remaining oil over the top.
  3. Bake for 1 hour in the preheated oven, or until nicely browned. Serve hot or cold.
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Reviews

Rhoda
25

Rhoda

9/21/2009

Excellent potato pudding just like I grew up with! To make it a little easier, I shred the potatoes and onion in the food processor.

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