Let’s be real: Passover foods don’t always get the love they deserve. Sure, there’s matzo, and then there’s matzo. But if you’re looking for something that’ll really stand out and get people talking, this Passover Potato Pie is a game-changer. It’s hearty, flavorful, and totally satisfies that carb craving without straying from the rules. Trust me—once you make it, you’ll wonder why you didn’t try it sooner!
This potato pie is a bit like a savory kugel, but with a crispy golden crust and a fluffy, smooth filling that’ll melt in your mouth. And the best part? It’s made with simple ingredients that you probably already have in your kitchen, so no need to scramble at the last minute.
Let’s get cooking!
What You’ll Need Passover Potato Pie
Here’s what you’ll need to make this perfect Passover potato pie. Honestly, it’s so straightforward—just a few pantry staples that come together to make a seriously tasty dish.
- 6 large russet potatoes (or any starchy potato you prefer)
- 1 large onion, finely chopped
- 4 large eggs
- 1/2 cup matzo meal (this will give the pie that great texture!)
- 1/4 cup vegetable oil (or chicken fat, if you’re feeling extra)
- 1/2 cup chicken broth (or vegetable broth for a vegetarian version)
- 1/4 cup fresh parsley, chopped (for a burst of color and freshness)
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika (optional, for a little kick)
- 1/2 cup grated Parmesan cheese (totally optional, but if you’re okay with dairy on Passover, it adds a nice richness!)
Instructions:
1. Prep the Potatoes
First, peel and grate the potatoes. You can use a box grater or a food processor—whichever you have on hand. Honestly, I’m all for the food processor. Grating all those potatoes by hand sounds like a nightmare. Once grated, place the potatoes in a clean kitchen towel or cheesecloth, and wring out any excess moisture. This step is crucial to ensure your pie isn’t too soggy, so don’t skip it!
2. Cook the Onion
In a large skillet, heat about 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté it until it’s soft and golden brown—about 5-7 minutes. The aroma of sautéed onions is enough to make anyone’s stomach growl, trust me. Once done, remove from heat and set aside.
3. Mix the Ingredients
Now, in a large mixing bowl, combine the grated potatoes, sautéed onions, eggs, matzo meal, chicken broth, parsley, garlic powder, onion powder, salt, pepper, and paprika. Give it a good stir until everything is fully combined. This is where the magic happens—just looking at this mix, you know it’s going to taste amazing.
4. Assemble the Pie
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or a deep baking dish with some oil or non-stick spray. Pour the potato mixture into the prepared dish, smoothing out the top with a spatula. If you’re feeling fancy, you can sprinkle a little extra paprika on top for a pop of color.
5. Bake to Perfection
Bake your Passover potato pie for about 60 minutes or until the top is golden brown and the pie feels firm to the touch. You’ll want a nice crispy crust on the outside but a soft, creamy inside. If the top starts to brown too quickly, you can cover it with some foil to prevent burning. But don’t cover it completely from the beginning—let that crispy top shine through!
6. Let it Cool (If You Can Wait!)
Once your pie is out of the oven, let it cool for about 10-15 minutes before serving. This helps everything set and makes it way easier to slice. And honestly, that waiting time is the hardest part!
Tips for Perfect Passover Potato Pie:
- Make Ahead: The beauty of this pie is that it’s perfect for making ahead of time. You can prep the whole thing the day before and just pop it in the oven when you’re ready to serve. It also holds up well in the fridge for a couple of days, so leftovers (if you’re lucky enough to have any) are great the next day.
- Customize the Flavors: Want to switch things up? Add some sautéed mushrooms, caramelized onions, or even shredded cheese to the filling. Just keep in mind that if you’re keeping it kosher, you’ll need to stick with the rules about mixing dairy and meat.
- For a Crunchy Top: If you like a super crunchy crust, you can sprinkle some breadcrumbs (Passover ones, of course!) on top before baking. It adds a delightful crunch that everyone will love!
- Serving Ideas: This potato pie is awesome on its own, but it also pairs beautifully with brisket, roasted chicken, or a nice salad. It’s rich enough to be a main dish, but light enough to serve as a side.
Why This Potato Pie is a Game-Changer for Passover
Let’s face it, Passover meals can sometimes feel repetitive—matzo ball soup, gefilte fish, and more matzo. Don’t get me wrong, I love all those things, but after a while, you start craving something with a little more substance. That’s where this potato pie comes in. It’s comfort food at its finest.
The crispy exterior and creamy interior make it feel like you’re indulging in something super rich, but it’s totally Passover-friendly. Plus, it’s a crowd-pleaser! I’ve made this for family gatherings, and there’s never a crumb left. Everyone—whether they’re familiar with Passover traditions or not—can’t get enough.
Personal Anecdotes and Memories:
I’ll never forget the first time I made this potato pie. It was my first year hosting a seder, and I was feeling the pressure. There were so many dishes to get right, but I knew I had to bring something new to the table. After digging through some old family recipes and tweaking a few things, I came up with this. It was an instant hit.
Now, every year, it’s the one dish that people ask for by name. “Are you making that potato pie again?” they’ll say. And, of course, the answer is always yes. There’s something about the simplicity of it that feels so cozy, so welcoming—just like Passover itself.
FAQs
Can Jews Eat Potatoes During Passover?
Yep, potatoes are totally allowed during Passover. In fact, they’re a Passover staple for many Jewish families, especially because they don’t contain any chametz (leavened bread) and don’t need to be specially prepared for the holiday like other grains. Potatoes are kosher for Passover and are versatile enough to be made into mashed potatoes, potato kugel, fries, or even the famous Passover potato pie. Just make sure you’re not using any regular bread crumbs or flour that might contain chametz when making potato dishes. If you’re sticking to just potatoes, you’re all good!
What is Potato Kugel Made Of?
Potato kugel is a beloved dish during Passover and throughout Jewish cuisine. It’s typically made from grated potatoes, onions, eggs, and matzo meal (or potato starch, if you’re avoiding matzo during Passover). A little salt, pepper, and sometimes garlic or parsley for flavor, plus a bit of oil for that perfect crispy texture, and you’ve got yourself a traditional kugel! Some people like to add a bit of sugar for sweetness, depending on regional traditions. It’s baked to golden-brown perfection and served as a side dish, usually to accompany a main course like brisket or roasted chicken.
Can You Eat Kugel on Passover?
Yes, you can eat kugel on Passover—provided it’s made with kosher-for-Passover ingredients! Traditionally, kugel is a baked casserole dish, often made with noodles (which would be off-limits during Passover if they’re made with regular flour). But the potato version of kugel is perfectly acceptable during the holiday. The key is ensuring the kugel is made without chametz, so you should use matzo meal (or potato starch) instead of regular flour. Some recipes even swap out noodles for potatoes altogether, making it a hearty and satisfying dish for your seder table.
What is the History of Maakouda?
Maakouda (or makroud in some regions) is a type of North African potato cake that has been passed down through generations, particularly in Morocco, Tunisia, and Algeria. It’s made from mashed potatoes, herbs, and spices, and shaped into little patties or cakes, which are then fried to golden perfection. Historically, maakouda was enjoyed as a simple, everyday comfort food. It’s a dish that’s been enjoyed by Jewish communities in North Africa for centuries. While maakouda is typically not associated with Passover in the same way that other dishes like kugel or matzo ball soup are, it can be adapted for the holiday by ensuring it’s made without any leavened flour and using potato flour or matzo meal instead.
What Are the 5 Forbidden Foods on Passover?
During Passover, Jewish law prohibits the consumption of five main categories of foods, commonly referred to as “chametz.” These are:
- Wheat
- Barley
- Rye
- Oats
- Spelt
These grains must not be consumed in any form, nor can they be used to make any food products during the holiday. Essentially, chametz refers to any food made from these grains, unless it’s been specially prepared to be kosher for Passover (such as matzo). The prohibition is based on the Torah, which instructs Jews to refrain from eating leavened bread during the week of Passover in memory of the Israelites leaving Egypt in such a rush that they didn’t have time for their bread to rise. That’s why many of the foods we eat during Passover, like matzo, are unleavened.
Why Is Oatmeal Not Kosher for Passover?
Oatmeal, unfortunately, is not kosher for Passover because oats are one of the five forbidden grains listed above. Even though oats aren’t typically used in leavening bread, they fall into the category of grains that must not be eaten during the holiday. The rule is pretty clear: any product made from wheat, barley, rye, oats, or spelt is considered chametz and should be avoided. So, while oatmeal is a great breakfast option throughout the year, it’s not an option for Passover unless it’s a special version certified for the holiday, which is rare. To stick with kosher-for-Passover foods, you’ll need to look for alternatives like potato-based dishes or fruit options during your breakfasts and meals.
Wrapping It Up: A Perfect Passover Potato Pie to Remember
There you have it—your new go-to recipe for Passover Potato Pie. It’s warm, comforting, and the perfect dish to add a little variety to your Passover menu. With just a handful of ingredients and a little bit of time, you’ll have a pie that’s sure to be the star of the show. Trust me, once you try it, you’ll be making it year after year!
So next time you’re planning your Passover meal, consider swapping out the usual suspects for this potato pie. It’s a dish that brings people together, sparks conversation, and most importantly, tastes incredible.
If you’re a fan of hearty, comforting dishes, you’re in for a treat! You can try some of these delicious recipes that are sure to please. For example, Smothered Potatoes brings the perfect balance of crispy and creamy. Or, if you’re in the mood for something a bit more filling, Cattle Drive Casserole is a great choice for a crowd-pleasing meal. Taco Potato Casserole is a fun twist on Mexican flavors that everyone will love, while the Frozen Burrito Casserole makes for a super quick and tasty weeknight dinner. If you’re craving a cheesy, comforting side, check out Hashbrown Casserole for a crowd-pleasing dish that’ll have everyone asking for seconds!
Happy Passover, and happy eating!
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