Passover Potato Pie
"Learn to make the perfect potato kugel for Passover with our family recipe. Featuring crispy golden-brown crust and creamy interior that will impress your guests."
Equipment
- Large food processor with grating attachment
- 9x13 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