Much like Passover itself, this dish carries deep tradition, nostalgia, and a simplicity that enhances its deliciousness. Every year, as I gather the ingredients, I’m instantly taken back to my grandmother’s kitchen, where the comforting aroma of potatoes and herbs filled the air. Today, I’m excited to share her cherished Passover Potato Pie recipe with you.
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My Passover Memories and the Story Behind This Recipe
Passover has always been a special time in my family. The holiday isn’t just about the traditions we observe but also the meals that bring us together. One dish that has been a constant on our Seder table is this Passover Potato Pie. It’s a dish passed down from my grandmother, a woman who taught me that cooking is about love, care, and preserving family traditions.
This dish, sometimes referred to as potato kugel, is simple yet incredibly flavorful. I learned to make it from my grandmother, who would always say, “The best recipes are the ones made with love and shared with family.” I remember sitting in her warm, bustling kitchen as she grated potatoes by hand, mixing them with eggs and seasonings, and baking them to golden perfection. Today, I keep this tradition alive by making her treasured recipe and sharing it with loved ones.
Why I Love Passover Potato Pie
Passover Potato Pie isn’t just a side dish—it’s a symbol of comfort and tradition. I love how the crispy golden crust gives way to a soft, rich, and savory interior. It’s a dish that reminds me of family gatherings, of sitting around the table and sharing stories, laughter, and delicious food.
Beyond its sentimental value, this dish is also incredibly versatile. It pairs well with various Passover meals, from hearty briskets to simple roasted vegetables. It’s also great as a standalone dish for a light meal. I love that it’s naturally kosher for Passover, so there’s no need for complicated substitutions.
How to Make Passover Potato Pie
Passover Potato Pie, also known as “kugel,” is a classic dish enjoyed during Passover in Jewish cuisine. It’s made with grated potatoes, eggs, onions, and sometimes matzo meal or spices, baked until golden and crisp on the outside while staying soft and flavorful inside.
This pie is a staple on my Passover table, and over the years, I’ve learned a few tricks to perfect it. The key is to use the right kind of potatoes—starchy ones like Russet or Yukon Gold—to achieve the perfect texture. The balance of flavors also matters; the subtle sweetness of onions and the richness of olive oil make all the difference.
Ingredients
For the Potato Filling:
- 6 large potatoes (Russet or Yukon Gold for a creamy texture)
- 4 large eggs (binds the pie together)
- 1/2 cup olive oil (adds moisture and flavor)
- 1/2 cup matzo meal (keeps it Passover-friendly and enhances texture)
- 1 medium onion, finely chopped (adds subtle sweetness)
- 2 cloves garlic, minced (optional, for extra aroma)
- Salt and pepper to taste (enhances the flavors)
For Garnish (Optional):
- Fresh parsley (adds color and freshness)
- Paprika (sprinkle for smoky flavor and vibrant color)
Instructions
- Prepare the Potatoes: Peel and chop them into equal-sized pieces for even cooking.
- Cook the Potatoes: Boil them in salted water for about 15–20 minutes until fork-tender. Drain and let cool slightly.
- Preheat the Oven: Set it to 375°F (190°C) and grease a 9-inch pie dish with olive oil.
- Mash and Mix: Mash the potatoes until smooth, then mix in the eggs, olive oil, matzo meal, onion, garlic (if using), salt, and pepper.
- Assemble the Pie: Transfer the mixture to the greased dish, smooth the top, and sprinkle with paprika.
- Bake: Bake for 50–60 minutes until golden brown and crispy around the edges.
- Serve: Let the pie cool for a few minutes before slicing. Garnish with fresh parsley.
Tips for the Best Potato Pie
- Smooth or Chunky? Use a potato ricer for an ultra-smooth texture or a masher for a rustic feel.
- Add More Flavor: Try herbs like dill, thyme, or rosemary for extra depth.
- Extra Crispiness: Drizzle a little olive oil on top before baking for a crunchier crust.
- Use High-Quality Ingredients: The simplicity of this dish means each ingredient stands out, so use fresh eggs and good olive oil.
What to Serve with Passover Potato Pie
This savory, comforting dish pairs well with a variety of sides and mains to complete your Passover meal.
Protein Pairings
- Roasted Lamb: A Passover classic, seasoned with garlic, rosemary, and thyme.
- Brisket: Slow-cooked with a rich sauce, balancing the creamy potato pie.
- Grilled Chicken: Marinated with Passover-friendly spices for a lighter option.
Vegetarian Sides
- Stuffed Peppers: Filled with quinoa, mushrooms, and veggies.
- Matzo Ball Soup: A warm and comforting starter.
- Roasted Asparagus: Tossed in olive oil and lemon zest for freshness.
- Sautéed Green Beans with Almonds: Adds crunch and nutty flavor.
- Glazed Carrots: Slightly sweet with honey and cinnamon.
- Beet and Orange Salad: A tangy, earthy complement to the pie.
Ingredient Substitutes for Passover
Passover dietary laws restrict grains and legumes, so here are some ingredient swaps to keep your dish kosher.
Crust Alternatives
- Matzo Meal: A great replacement for traditional flour.
- Potato Starch: Works well as a binding agent.
Flour Substitutes
- Almond Flour: A rich, nutty alternative for binding.
- Coconut Flour: Absorbs more moisture, so use sparingly.
Leavening Agents
- Egg Whites: Whipped egg whites can add lightness in place of baking powder.
Dairy Swaps
- Kosher for Passover Dairy: Use certified kosher milk and butter.
- Non-Dairy Options: Almond or coconut milk (kosher for Passover) works well.
Fats & Oils
- Kosher for Passover Olive Oil: Some oils have additives, so check for certification.
Sweeteners
- Honey: A natural, Passover-friendly sweetener.
- Kosher Sugar: Most sugar is fine, but check for certification.
Seasonings & Flavorings
- Fresh Herbs: Most are kosher, but check dried spices for certification.
- Kosher Vanilla: Regular vanilla extract may contain grain alcohol, so use kosher-certified alternatives.
Final Thoughts
If you’ve never made Passover Potato Pie, I highly recommend trying it. It’s warm, filling, and packed with nostalgia and flavor. Whether you’re continuing a tradition or starting a new one, this dish is a perfect addition to any Passover meal.
I hope you enjoy making it as much as I do. And most importantly, I hope it brings warmth and joy to your table, just like it does to mine.
Happy Passover!
— Bonne L.
More Pie Recipes to Try:
- How to Make Quiche
- Homemade Blake’s Chicken Pot Pie
- Lemon Drop Pie
- Brisket, Jalapeño, and Cheese Pot Pie
FAQs
Q1: Can I make Passover Potato Pie ahead of time?
Answer: Yes! You can bake it a day in advance, let it cool, and store it in the fridge. Just reheat it in the oven at 350°F (175°C) for about 15-20 minutes before serving.
Q2: What type of potatoes should I use?
Answer: I recommend using Yukon Gold or Russet potatoes. Yukon Golds give a creamy texture, while Russets make the pie light and fluffy.
Q3: Can I freeze Passover Potato Pie?
Answer: Absolutely! Let it cool completely, wrap it tightly in plastic wrap, and freeze. When you’re ready to eat, bake it at 350°F (175°C) for 25-30 minutes until warmed through.
Q4: How do I make it extra crispy on top?
Answer: Drizzle a little olive oil on top before baking. You can also bake it at a higher temperature (about 400°F for the last 10 minutes) to get that golden, crunchy crust.
Q5: Can I make this recipe without eggs?
Answer: Yes! If you need an egg substitute, try mashed sweet potatoes or whipped aquafaba (chickpea water) for binding. The texture will be slightly different but still delicious.
Q6: What can I use instead of matzo meal?
Answer: You can use potato starch, almond flour, or even ground-up matzo crackers if you don’t have matzo meal.
Q7: How long does it stay fresh?
Answer: It’s best eaten fresh, but it will stay good in the fridge for up to 4 days. Keep it covered so it doesn’t dry out.
Q8: Can I add other vegetables to the pie?
Answer: Yes! You can mix in grated carrots, zucchini, or sweet potatoes to add a little color and extra flavor. Just make sure to squeeze out any extra moisture before mixing them in.
Q9: What’s the best way to reheat leftovers?
Answer: The best way is to reheat it in the oven at 350°F (175°C) for about 10-15 minutes. This keeps it crispy. The microwave works too, but the texture won’t be as good.
Q10: Can I make a dairy version?
Answer: Of course! If you’re not keeping it dairy-free, try adding grated cheese (like Parmesan or cheddar) or a little sour cream to make it richer.
Q11: What should I serve with Passover Potato Pie?
Answer: It pairs well with brisket, roasted lamb, grilled chicken, or even a simple green salad. For a full Passover meal, serve it alongside matzo ball soup or roasted vegetables.
Q12: Is this the same as potato kugel?
Answer: Yes, it’s very similar! Traditional potato kugel is usually made in a larger pan and sliced into squares, while this Passover Potato Pie is made in a pie dish and served in wedges. The flavors and ingredients are almost the same.
