Description
A savory Passover-friendly potato pie (also known as “kugel” or “potato casserole”) made without chametz, perfect for holiday meals and satisfying enough to serve as a main or hearty side.
Ingredients
6 medium russet potatoes, peeled and grated
1 small onion, grated
2 large eggs
1/4 cup potato starch
1/4 cup oil or schmaltz (rendered chicken fat)
1 tsp salt
1/2 tsp black pepper
Optional: 1/4 tsp garlic powder
Oil for greasing baking dish
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9-inch pie dish or square baking dish with oil.
2. Grate the potatoes and onion using a box grater or food processor. Place in a clean towel and squeeze out excess moisture.
3. In a large bowl, combine the grated potatoes and onion with eggs, potato starch, oil, salt, pepper, and optional garlic powder. Mix well.
4. Pour mixture into the prepared baking dish and spread evenly.
5. Bake uncovered for 45–55 minutes, or until golden brown and crispy on top.
6. Let cool slightly before slicing and serving.
Notes
This dish is kosher for Passover and contains no leavened ingredients.
For added flavor, you can mix in chopped fresh herbs like parsley or thyme.
Delicious warm or at room temperature—ideal for holiday buffet spreads.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: passover potato pie, kosher kugel, potato kugel, passover casserole