Passover is a time for family, tradition, and delicious food. While traditional kugel often features noodles, this Passover Potato Pie offers a delightful and equally satisfying alternative. This recipe is a perfect blend of savory flavors and comforting textures, making it a crowd-pleaser at any Passover Seder., I’ve made countless potato kugels, but this Passover potato pie recipe holds a special place in my heart. Today, I’m excited to share my family’s treasured recipe, perfected over generations. This crispy-on-the-outside, creamy-on-the-inside potato kugel has become a staple at our Passover celebrations.
Passover Potato Pie
Equipment
- Large food processor with grating attachment
- 9×13 inch baking dish (preferably pyrex)
- Large mixing bowl
- Clean kitchen towels or cheesecloth
- Box grater (as backup)
- Measuring cups and spoons.
- Heavy-duty aluminum foil
Ingredients
- 5 pounds Russet Potatoes Peeled and cold
- 2 large Yellow Onions Medium-diced
- 5 large Eggs Room temperature
- 1/2+1/4 cup Vegetable Oil Extra for greasing pan
- 1/4 cup Potato Starch For Passover use
- 2 tbsp Sea Salt Kosher for Passover
- 1 tbsp Black Pepper Freshly ground
- 1 tbsp Garlic Powder Optional but recommended
Instructions
PREP → GRATE → MIX → BAKE
1️⃣ PREP (30 mins)
- 425°F oven
- Oil in pan → preheat
- Peel potatoes → cold water
- Dice onions
- Ready processor
2️⃣ PROCESS (15 mins)
- Onions → mince → bowl
- Potatoes → grate quick
- IMPORTANT: Squeeze DRY!
3️⃣ MIX (15 mins)
- Potatoes + onions
- Add: eggs, oil, starch, seasonings
- Mix well
- Hot pan → pour → spread
4️⃣ BAKE (90 mins)
- 425°F → 1 hr
- ⬇️ to 375°F → 30 mins
- Knife test center
- Rest 15-20 mins
Notes
Special Notes
- Certified Kosher for Passover when made with appropriate ingredients
- It can be made ahead and reheated
- Excellent for large gatherings
- Suitable for dairy-free diets
- Gluten-free naturally
Table of Contents
What is Passover Potato Pie?
A Passover Potato Pie, traditionally known as Potato Kugel, is a beloved Jewish casserole dish that holds special significance during Passover celebrations. This dish is a baked pudding or casserole made primarily from grated potatoes, onions, eggs, and oil, resulting in a crisp exterior and a soft, tender interior.
Instructions Step By Step Recipe For Potato Kugel
1. Preparation (30 minutes)
- Preheat oven to 425°F (220°C)
- Pour 1/4 cup oil into a 9×13 baking dish and place in the preheating oven
- Store peeled potatoes in cold water to stop them from browning.
- Dice onions into medium-sized pieces
- Set up food processor with appropriate attachments
2. Processing Ingredients (15 minutes)
- Process onions until finely minced, transfer to a large bowl
- Switch to the grating blade for potatoes
- Grate potatoes in batches, working quickly
- Immediately wrap grated potatoes in clean kitchen towels
- Squeeze aggressively to remove ALL excess moisture
3. Mixing and Assembly (15 minutes)
- Combine squeezed potatoes with processed onions
- Add eggs, remaining oil, potato starch, salt, pepper, and garlic powder
- Mix thoroughly but don’t overmix
- Remove hot pan from oven carefully
- Pour mixture into hot pan, spread evenly
4. Baking Process (90 minutes)
- Bake at 425°F for the first hour until golden brown
- Reduce temperature to 375°F
- Continue baking for 30 minutes
- Check the center with a knife – it should come out clean
- Let rest 15-20 minutes before cutting
Serving Suggestions & Presentation For Potato Kugel Recipe
Traditional Serving Ideas
- Cut into 12 equal squares while still warm
- Serve alongside braised brisket with pan juices
- Pair with roasted chicken and gravy
- Include as part of your Seder plate presentation
Modern Presentations
- Cut into smaller squares for appetizer portions
- Create a toppings bar with different sauces
- Serve with caramelized onions on top
- Garnish with fresh herbs like chives or parsley
Reheating & Storage
- Reheat individual portions in 350°F oven for 10 minutes
- Store leftovers in an airtight container for up to 3 days
- Can be frozen in portions for up to 1 month
- Thaw overnight before reheating
Tips and Tricks For an Easy Potato Kugel Recip
Essential Ingredient Tips
Potato Selection
- Use ONLY Russet potatoes – they have the ideal starch content
- Choose firm, fresh potatoes without green spots
- Medium to large potatoes work best for consistent grating
- Avoid new potatoes or waxy varieties like red potatoes
- Plan for about 1/2 pound of potatoes per person
Onion Tips
- Use fresh yellow onions, never pre-chopped
- Medium-sized onions provide the best flavor balance
- Grate onions first, before potatoes
- Save onion juice for added flavor
- One onion per 2.5 pounds of potatoes is ideal
Oil Selection
- Use high-heat neutral oil (canola or vegetable)
- Extra virgin olive oil can become bitter at high heat
- Schmaltz (rendered chicken fat) can add traditional flavor
- Calculate 1/4 cup oil for the pan plus 1/2 cup for mixture
Preparation Secrets For an Easy Potato Kugel Recipe
Potato Preparation
- Keep peeled potatoes in cold water until ready to grate
- Change water if it becomes cloudy
- Pat dry before grating
- Work in batches of 2-3 potatoes at a time
- Use a food processor AND hand grate some for texture variation
Moisture Control (Critical!)
- Squeeze potatoes in batches using cheesecloth or clean kitchen towels
- Twist the towel tightly to extract maximum moisture
- Save potato starch that settles in the bowl for extra binding
- Re-squeeze if the mixture seems watery
- Let the grated mixture drain in a colander while preparing the other ingredients
Baking Mastery
Temperature Control
- Start at 425°F (220°C) for first hour
- Reduce to 375°F (190°C) for final 30 minutes
- Position the rack in the middle of the oven
- Verify oven temperature with a separate thermometer
- Allow the oven to fully preheat (at least 20 minutes)
Timing Secrets
- Never open the oven door first 45 minutes
- Check color at 60 minutes
- Total baking time varies by oven (85-95 minutes)
- Rest 15-20 minutes before cutting
- Plan timing to serve hot or warm
Troubleshooting Common Issues
If Potato Kugel is Watery
- Squeeze potatoes more thoroughly
- Increase the initial baking temperature
- Use less onion (they release water)
- Check oven temperature accuracy
- Consider reducing egg quantity
If Not Browning Properly
- Increase oven temperature slightly
- Move to the upper rack for last 15 minutes
- Ensure the pan is preheated properly
- Check that the oven is calibrated correctly
- Add a bit more oil to the top
Storage and Reheating Excellence
Storage Tips
- Cool completely before refrigerating
- Store in an airtight container
- Keep for up to 3 days in the refrigerator
- Can freeze for up to 1 month
- Cut into portions before freezing
Reheating Methods
- Reheat at 350°F (175°C)
- Never microwave (becomes soggy)
- Uncover for the last 10 minutes to re-crisp
- Brush top with oil before reheating
- Heat until internal temperature reaches 165°F (74°C)
Expert Variations
Texture Variations
- Mix hand-grated and machine-grated potatoes
- Add grated carrot for color and sweetness
- Include grated celery root for depth
- Try sweet potato mix for a variety
- Experiment with different onion quantities
Seasoning Options
- Add white pepper for heat
- Include minced garlic
- Try fresh herbs like thyme
- Season layers separately
- Adjust salt based on serving temperature
Nutritional Information
(Per serving, based on 12 servings)
- Calories: 280
- Protein: 5g
- Carbohydrates: 35g
- Fat: 14g
- Fiber: 3g
- Sodium: 450mg
Variations or Alternatives
- Sweet Potato Kugel: Replace half the potatoes with sweet potatoes
- Carrot Kugel: Add 2 cups of grated carrots to the mixture
- Zucchini Version: Incorporate 2 grated zucchini (well-drained)
- Herbed Variation: Add fresh dill and parsley
Who Should Skip This Recipe?
- Those following a low-carb or keto diet due to high potato content
- Individuals with egg allergies
- People on strict low-sodium diets
- Those avoiding nightshade vegetables
- Individuals with celiac disease should verify all ingredients are certified gluten-free
My Personal Touch
I’ve found that letting the kugel bake until the edges are dark golden brown (but not burnt) creates the most amazing crispy texture. After years of experimentation, I’ve learned that using a mixture of hand-grated and processor-grated potatoes gives the best texture – it’s a little extra work, but worth every minute!
FAQ Section
Can I make this ahead of time?
A: Yes! This can be prepared up to 24 hours prior. Store covered in the refrigerator and reheat at 350°F for 15-20 minutes until heated through. For best results, please bring it to room temperature before reheating.
Why is my kugel watery?
A: This typically happens when the potatoes aren’t dried thoroughly enough. Make sure to squeeze out ALL excess moisture using clean kitchen towels or cheesecloth. You can let the grated potatoes drain in a colander for 10 minutes before squeezing.
Can I use a hand grater instead of a food processor?
A: Yes, though it will take more time and effort. If hand-grating, work quickly and immediately place grated potatoes in cold water to prevent browning. Drain and squeeze dry before using.
What type of potatoes work best?
A: Russet potatoes are ideal due to their high starch content and low moisture. Yukon Gold can work but may result in a denser kugel. Avoid waxy potatoes like red potatoes.
Can I reduce the oil?
A: While you can reduce the oil slightly, it’s essential for achieving a crispy exterior. Don’t eliminate the preheated oil in the pan, as this creates the signature crust.
Is potato starch necessary?
A: Yes, potato starch helps bind the kugel and create the perfect texture. During Passover, ensure it’s certified kosher for Passover.
Why isn’t my kugel crispy on top?
A: Ensure your oven is fully preheated and use the correct temperature. Position the rack in the middle of the oven. If the top isn’t browning enough, move it up slightly during the last 15 minutes of baking.
Can I freeze potato kugel?
A: Yes, wrap well in foil and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat uncovered in a 350°F oven until heated through and crispy on top (about 20-25 minutes).
Why did my kugel turn brown/gray?
A: This happens when potatoes oxidize. Once potatoes are grated, work quickly and mix with eggs immediately to prevent discoloration. Keep peeled potatoes in cold water until ready to grate.
What Do You Think?
Honestly, this Passover Potato Pie is a real winner in my book. It’s so simple to make, you’d be surprised! But don’t let the ease fool you – the flavor is incredible. And the best part? You can make it your own with different toppings and spices. Have you tried making this Passover potato pie? I’d love to hear about your family’s kugel traditions! Share your experience in the comments below, and don’t forget to save this recipe for your next Passover celebration.