Description
This Passover Potato Pie is a comforting and delicious dish, perfect for your holiday table. Made with layers of creamy mashed potatoes, savory onions, and simple seasonings, it’s a satisfying and crowd-pleasing side dish for Passover or any occasion.
Ingredients
Scale
- 6 medium potatoes, peeled and diced
- 2 large onions, thinly sliced
- 3 tablespoons olive oil or schmaltz
- 3 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or casserole dish.
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain and mash the potatoes until smooth.
- While the potatoes cook, heat the olive oil or schmaltz in a skillet over medium heat. Add the sliced onions and sauté until golden and caramelized, about 15 minutes.
- In a large mixing bowl, combine the mashed potatoes, caramelized onions, beaten eggs, salt, pepper, and garlic powder (if using). Mix until fully incorporated.
- Transfer the mixture to the prepared pie dish and smooth the top with a spatula.
- Bake for 30-35 minutes, or until the top is golden and slightly crisp.
- Remove from the oven and let cool for 5-10 minutes before slicing. Garnish with fresh parsley if desired.
Notes
- For a richer flavor, substitute olive oil with schmaltz or chicken fat.
- Add sautéed mushrooms or spinach for extra texture and flavor.
- This dish can be made ahead of time and reheated in the oven at 350°F (175°C) for 15-20 minutes.
- Suitable for Passover as it contains no chametz.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
Nutrition
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Passover Potato Pie