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Passover Potato Pie

A comforting and flavorful Passover dish that serves as a hearty alternative to bread-based meals, featuring variations like potato kugel and maakouda.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: Jewish, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Potato Kugel
  • 4 large potatoes, grated Use starchy potatoes for best texture.
  • 1 large onion, grated Enhances flavor.
  • 3 large eggs Binds the mixture.
  • 1/2 cup matzo meal Or gluten-free alternative for dietary restrictions.
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp pepper Add to taste.
  • 1/4 cup olive oil Used for greasing the pan and enhancing flavor.
For the Maakouda
  • 2 cups mashed potatoes Cooked and blended.
  • 3 large eggs For binding.
  • 1/4 cup fresh parsley, chopped For added flavor.
  • 1 tsp cumin For spice.
  • 1/2 tsp turmeric For color and flavor.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Grease a baking dish with olive oil.
  2. In a large bowl, mix grated potatoes, grated onion, eggs, matzo meal, salt, and pepper.
Cooking the Kugel
  1. Pour the mixture into the prepared baking dish and drizzle with olive oil on top.
  2. Bake for 10 minutes at 425°F (220°C) then reduce the temperature to 350°F (175°C) and bake for about 50 minutes until golden brown.
Cooking the Maakouda
  1. In another bowl, combine mashed potatoes, eggs, parsley, cumin, and turmeric until well-blended.
  2. Shape the mixture into small patties or press into a pie dish. Fry or bake until golden brown.
Serving
  1. Let sit for 10 minutes before slicing the kugel. Serve with brisket, roasted vegetables, or matzo ball soup.

Notes

Allowing the kugel to rest after baking helps it set and makes it easier to slice. Experiment with additional herbs for flavor variations.