Passover Potato Pie

This crispy, golden Passover potato pie has been the centerpiece of my Seder table for generations. Combining the comforting flavors of traditional kugel with the satisfying texture of a savory pie, it's both a nod to tradition and a crowd-pleasing favorite that disappears quickly.

I first learned to make this potato pie from my grandmother who insisted on hand grating every potato despite her arthritis. The rhythmic scraping against the grater was as much a part of Passover preparation as hiding the afikoman.

Ingredients

• Russet potatoes: Their high starch content creates the perfect crispy exterior while maintaining a tender interior. Choose firm potatoes without green spots or sprouts.
• Onion: Adds essential sweetness and depth to balance the starchy potatoes. Yellow onions work best but white onions are a fine substitute.
• Eggs: Act as the crucial binding agent. Brings richness and helps create the structure of the pie.
• Matzo meal: Essential Passover ingredient that absorbs excess moisture and helps create the perfect texture.
• Olive oil or schmaltz: Traditional schmaltz adds authentic flavor but olive oil makes a healthier modern alternative.
• Salt and pepper: Basic but essential seasonings that enhance the potato flavor.
• Garlic powder: Optional but adds a subtle depth without overwhelming the dish.
• Fresh parsley: Brightens the flavor and adds color contrast. Select vibrant bunches with no yellowing.
• Optional additions: Carrots for sweetness, paprika for smokiness, or cheese for richness if not keeping strictly kosher.

Step-by-Step Instructions

Prepare the Potatoes:

Thoroughly peel each Russet potato ensuring no skin remains as it can affect texture. Using the large holes of a box grater or food processor with grating attachment, shred potatoes into long strands. Immediately transfer to a clean kitchen towel and squeeze aggressively over the sink until barely any moisture comes out. This critical step prevents a soggy pie and ensures crispiness.

Sauté the Onions:

Heat your oil or schmaltz in a heavy skillet over medium heat until shimmering but not smoking. Add finely chopped onions, spreading them evenly across the pan. Cook for 8 to 10 minutes, stirring occasionally, until they develop a golden hue and become translucent and fragrant. This caramelization process creates a foundation of flavor for the entire dish.

Mix the Ingredients:

In a spacious mixing bowl, combine wrung out potatoes and sautéed onions while still warm. Add beaten eggs, which should be at room temperature for better incorporation. Sprinkle in matzo meal, salt, pepper, garlic powder if using, and chopped parsley. Mix thoroughly using your hands or a sturdy spoon, ensuring even distribution of all ingredients, especially the eggs and matzo meal which bind everything together.

Assemble the Pie:

Preheat your oven to exactly 375°F allowing adequate time to reach proper temperature. Generously grease your baking dish or cast iron skillet with additional oil, focusing on the sides to prevent sticking. Transfer the potato mixture, pressing firmly with the back of a spatula to create an even, compact layer roughly 1 to 1½ inches thick. Smooth the top for even browning.

Bake the Pie:

Position rack in the middle of the oven and bake for 45 minutes without opening the door, which can cause temperature fluctuations. Check for a golden brown top and crisp edges. If needed, increase temperature to 400°F for the final 5 minutes to develop deeper browning and extra crispiness around the edges. The pie should have a firm center when gently pressed.

Serve and Enjoy:

Allow pie to rest for 15 minutes after removing from oven, which helps it set up properly for clean slicing. Cut into wedges or squares using a sharp knife occasionally wiped clean. Serve while still warm alongside traditional accompaniments like applesauce or sour cream if your kosher observance permits.

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The grating technique is truly what separates an ordinary potato pie from an extraordinary one. My grandmother taught me to grate quickly and continuously to prevent oxidation which causes potatoes to darken. Her weathered hands worked with astonishing speed even into her nineties and she swore this rhythmic motion was what kept her fingers nimble long after her friends had developed arthritis.

Make-Ahead Instructions

This potato pie actually improves with a bit of time. Prepare the entire dish up to 24 hours in advance and refrigerate covered with plastic wrap. Remove from refrigerator 30 minutes before baking to allow it to come closer to room temperature which ensures even cooking. You can also fully bake the pie, reheat it covered with foil at 325°F for about 20 minutes until warmed through, then uncover for 5 minutes to recrisp the top.

Variations For Different Dietary Needs

While traditional Passover potato pie contains eggs, vegetarian versions can be created by increasing the matzo meal slightly to 1/3 cup and adding 2 tablespoons of potato starch, which helps bind the mixture without eggs. For those avoiding matzo entirely, substitute with 3 tablespoons of potato starch mixed with 1 tablespoon of almond flour. The texture will be slightly different but still delicious. For added flavor, consider incorporating sautéed mushrooms, finely diced bell peppers, or fresh herbs like dill or thyme.

Cultural Significance

Potato dishes hold special importance during Passover when many grains are forbidden. This pie, known as kartoffel kugel in Yiddish, represents the ingenuity of Jewish cooks who created satisfying, filling dishes despite dietary restrictions. In Eastern European Jewish communities, these potato creations became year round comfort foods that later traveled to America and Israel, evolving with each generation. The crispy top and edges are particularly prized, representing good fortune and prosperity in the coming year.

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This dish transforms humble ingredients into a show-stopping Passover centerpiece that embodies warmth, family, and tradition.

Frequently Asked Questions

→ How do I prevent the potato pie from being soggy?

Make sure to squeeze out excess moisture from the grated potatoes using a clean kitchen towel. This step is crucial for achieving a crispy, golden texture.

→ Can I prepare this dish in advance?

Yes, you can prepare the potato mixture ahead of time and store it in the refrigerator. Bake it just before serving to enjoy the fresh, crispy texture.

→ What can I substitute for matzo meal?

If matzo meal is unavailable, you can use breadcrumbs or flour as a substitute. For a gluten-free option, try ground almond flour.

→ Can I make this dish dairy-free or kosher for Passover?

Yes, you can use schmaltz (rendered chicken fat) instead of cheese or dairy to keep the dish kosher for Passover and dairy-free.

→ What are some serving suggestions for this potato pie?

This dish is best served warm with sour cream, applesauce, or a fresh green salad. It also pairs well with roasted vegetables.