Description of this recipe
The Potato Knish Casserole transforms the humble potato knish into a shareable, comforting dish perfect for family gatherings or a cozy weeknight meal. This casserole elevates the classic knish filling, typically enjoyed as a hand-held snack, into a hearty and satisfying bake. Imagine the creamy, savory filling of mashed potatoes and caramelized onions encased in a golden, flaky crust – it’s comfort food at its finest. The casserole format makes it easy to prepare and serve, eliminating the individual shaping required for traditional knishes, while retaining all the delicious flavors we crave.
Why you will love this recipe
This Potato Knish Casserole is a guaranteed crowd-pleaser for several compelling reasons:
Firstly, it’s incredibly delicious. The combination of creamy mashed potatoes, sweet caramelized onions, and a buttery, flaky crust creates a symphony of textures and flavors that is both comforting and satisfying. Every bite offers a balance of savory and rich, making it irresistible to both potato lovers and those new to knish flavors.
Secondly, it’s remarkably easy to make. Unlike traditional knishes, which can be time-consuming due to the individual shaping and filling process, this casserole simplifies everything. Using store-bought pie dough eliminates the need to make your own crust, saving you valuable time and effort. The preparation involves simple steps like sautéing onions, boiling potatoes, and mixing everything together before baking, making it accessible to cooks of all skill levels.
Thirdly, it’s versatile. This casserole can be served as a main course for a vegetarian meal or as a substantial side dish alongside your favorite protein. It’s also easily customizable to suit your preferences. You can add different herbs, spices, or even cheeses to the potato filling to create your unique twist.
Finally, it’s perfect for gatherings. The casserole format makes it ideal for serving a crowd, whether it’s a family dinner, potluck, or holiday celebration. It can be prepared ahead of time and baked just before serving, making it a stress-free option for entertaining.
In short, this Potato Knish Casserole offers a delightful combination of flavor, convenience, and versatility that will make it a staple in your recipe collection.
Ingredients:
Ingredient Amount
Unsalted butter ¼ cup
Yellow onions (diced) 2 large
Yukon Gold potatoes (peeled, quartered) 2½ pounds
Full-fat sour cream 1 cup
Store-bought pie dough (defrosted) 1 round
Large egg 1
Olive oil 1 tablespoon
Water 1–2 teaspoons
Kosher salt To taste
Black pepper To taste
Preparation:
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Ensuring the oven is properly heated is crucial for even baking and a perfectly golden crust. While the oven is heating, take a 9×9 inch baking dish and grease it generously with butter or cooking spray. This prevents the casserole from sticking and makes it easier to serve. Set the prepared dish aside.
Step 2: Sauté the Onions
Melt ¼ cup of unsalted butter in a large saucepan over medium heat. The butter should be completely melted but not browned. Add the diced yellow onions to the saucepan. Cook the onions, stirring occasionally, until they are caramelized – soft, and golden brown. This process usually takes about 10 minutes. Caramelizing the onions brings out their natural sweetness and adds a depth of flavor to the casserole. Season the onions with kosher salt and black pepper to taste. Once caramelized, remove the saucepan from the heat and set aside.
Step 3: Cook the Potatoes
Place 2½ pounds of peeled and quartered Yukon Gold potatoes in a large pot. Yukon Gold potatoes are preferred for their creamy texture and slightly sweet flavor, but other varieties like Russet or red potatoes can also be used. Cover the potatoes with water, ensuring they are fully submerged. Add 1 tablespoon of kosher salt to the water. Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes until they are fork-tender, which usually takes about 10 minutes. A fork should easily pierce through the potatoes when they are ready.
Step 4: Mash & Mix
Once the potatoes are fork-tender, drain them thoroughly and transfer them to a large mixing bowl. Mash the potatoes using a potato masher or an electric mixer until they are mostly smooth. Some small lumps are acceptable for a more rustic texture. Stir in 1 cup of full-fat sour cream, adding richness and moisture to the potato mixture. Season with salt and black pepper to taste, adjusting the seasoning according to your preference. Fold in the caramelized onions until they are evenly combined with the mashed potatoes. The onions should be well distributed throughout the mixture for consistent flavor in every bite.
Step 5: Assemble
Spread the potato mixture evenly into your prepared 9×9 inch baking dish. Ensure the mixture is uniformly distributed to allow for even baking. Lay the defrosted store-bought pie dough on top of the potato mixture. Gently press the dough down to cover the entire surface. Trim any excess dough from the edges of the dish using a knife or kitchen shears. You can crimp the edges of the dough for a more decorative look, if desired.
Step 6: Make the Egg Wash
In a small bowl, whisk together 1 large egg, 1 tablespoon of olive oil, and 1-2 teaspoons of water. The egg wash adds a beautiful golden color and a glossy sheen to the crust. The olive oil helps to make the crust extra crispy. Brush the egg wash evenly over the entire surface of the pie crust using a pastry brush. Ensure the crust is fully coated for the best results.
Step 7: Bake
Place the assembled casserole in the preheated oven and bake for 25-30 minutes, or until the crust is golden and crisp. The baking time may vary depending on your oven, so keep a close eye on the casserole. The crust should be a deep golden brown and the potato mixture should be heated through.
Step 8: Serve & Savor
Remove the casserole from the oven and let it cool for a few minutes before slicing. This allows the filling to set slightly, making it easier to serve. Slice the casserole into squares and serve while warm. The Potato Knish Casserole can be enjoyed as a main dish or as a hearty side.
COOKING Rating:
Easy
Serving Suggestions:
The Potato Knish Casserole is incredibly versatile and pairs well with a variety of dishes. Here are a few serving suggestions to enhance your meal:
- Main Course: Serve as a vegetarian main course with a side of crisp green salad. The freshness of the salad complements the richness of the casserole.
- Side Dish: Pair with roasted chicken, baked salmon, or grilled steak for a hearty and satisfying meal.
- Toppings: Offer a variety of toppings such as sour cream, chopped chives, or everything bagel seasoning for guests to customize their servings.
- Accompaniments: Serve with a side of sour pickles or pickled beets for a traditional Eastern European touch.
- Holiday Meal: Include it as part of your holiday spread, such as Thanksgiving or Hanukkah, for a unique and delicious alternative to traditional potato dishes.
Tips:
- Potato Choice: Yukon Gold potatoes are recommended for their creamy texture, but Russet potatoes can also be used. If using Russet potatoes, be sure not to over-mash them, as they can become gluey.
- Onion Caramelization: Take your time when caramelizing the onions. The longer they cook, the sweeter and more flavorful they become.
- Dough Handling: Ensure the pie dough is properly defrosted before using it. If the dough is too cold, it will crack and be difficult to work with.
- Customization: Feel free to add other ingredients to the potato mixture, such as cheese, garlic, or herbs, to customize the flavor to your liking.
- Make-Ahead: The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure it is heated through.
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1 hour 5 minutes
Nutritional Information:
Calories: 350
Protein: 7g
Sodium: 400mg
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
Conclusion
The Potato Knish Casserole is more than just a recipe; it’s an invitation to experience the comforting flavors of a classic dish in a new and exciting way. Its simplicity, versatility, and undeniable deliciousness make it a perfect addition to any home cook’s repertoire. Whether you’re looking for a satisfying vegetarian main course, a hearty side dish, or a crowd-pleasing option for gatherings, this casserole is sure to impress. So gather your ingredients, preheat your oven, and get ready to enjoy the delightful flavors of this modern twist on a beloved classic.
Questions and Answers about this recipe
Q1: Can I make this casserole ahead of time?
A: Yes, absolutely! You can assemble the casserole up to 24 hours in advance. Simply cover it tightly with plastic wrap and store it in the refrigerator. When you’re ready to bake it, just add a few extra minutes to the baking time to ensure it’s heated through. This makes it a great option for meal prepping or entertaining.
Q2: Can I use a different type of potato?
A: While Yukon Gold potatoes are recommended for their creamy texture and slightly sweet flavor, you can certainly use other types of potatoes. Russet potatoes are a good alternative, but be careful not to over-mash them, as they can become gluey. Red potatoes can also be used, but they have a slightly waxier texture. Adjust the cooking time as needed based on the type of potato you choose.
Q3: Can I add cheese to the potato mixture?
A: Absolutely! Adding cheese can enhance the flavor and creaminess of the casserole. Some great options include shredded cheddar, Gruyere, or Parmesan cheese. You can add about 1/2 to 1 cup of shredded cheese to the potato mixture before spreading it into the baking dish.
Q4: What can I use instead of store-bought pie dough?
A: If you prefer to make your own pie dough, that’s certainly an option. You can use your favorite pie dough recipe or find one online. Alternatively, you can use puff pastry for a flakier crust. Just be sure to adjust the baking time as needed, as homemade dough or puff pastry may require a different cooking time than store-bought pie dough.
Q5: Is this recipe suitable for a gluten-free diet?
A: This recipe can be adapted to be gluten-free by using gluten-free pie dough. There are many gluten-free pie dough options available in stores, or you can make your own using a gluten-free flour blend. Be sure to check all the ingredients to ensure they are gluten-free, especially the sour cream and any added seasonings.
