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🥔 Potato Knish Casserole Recipe

🍽️ Servings:

8–10

🕰️ Total Time:

1 hour 30 minutes (30 min prep, 1 hour baking)

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🧾 Ingredients:

For the Filling:

• 4 large russet potatoes (about 2.5–3 lbs), peeled and diced

• 1 large onion, finely chopped

• 4 tbsp vegetable oil (or schmaltz for traditional flavor)

• 2 tsp kosher salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp garlic powder (optional)

• 1–2 tbsp fresh chopped parsley or dill (optional)

• 1 egg (for binding, optional)

For the Dough Layer:

• 1 package phyllo dough (thawed according to package directions)
  or
  6–8 sheets of puff pastry (thawed)

Alternative Option: You can use crescent roll dough or make a quick homemade dough (see FAQ).

For Assembling:

• 4–6 tbsp melted margarine, butter, or oil (for brushing layers)

• Optional topping: sesame seeds or paprika

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🥣 Instructions:

1. Make the Potato Filling:

1. Boil diced potatoes in salted water until fork-tender (15–20 min).

2. While potatoes are boiling, sauté chopped onions in 4 tbsp oil over medium-low heat until golden and caramelized (about 15–20 min).

3. Drain potatoes and mash them.

4. Mix mashed potatoes with the sautéed onions (including the oil), salt, pepper, garlic powder, herbs, and the egg if using. Set aside.

2. Preheat Oven:

• Preheat to 375°F (190°C). Grease a 9×13-inch casserole or baking dish.

3. Assemble the Casserole:

If using phyllo dough:

1. Lay 6–8 phyllo sheets on the bottom of the dish, brushing each with melted butter/oil.

2. Spread the entire potato mixture over the dough evenly.

3. Top with 6–8 more phyllo sheets, brushing each one.

4. Optional: Sprinkle with sesame seeds or paprika.

If using puff pastry:

1. Roll out 1 sheet to fit the bottom of the dish. Press into pan.

2. Add the potato filling.

3. Top with another sheet of puff pastry, stretching or trimming to fit.

4. Brush the top with melted butter or egg wash for golden color.

4. Bake:

• Bake uncovered for 45–60 minutes, or until the top is golden and crispy.

• Let cool for 10–15 minutes before slicing to help it set.

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🥄 Serving Suggestions:

• Serve warm or room temperature.

• Goes well with sour cream, applesauce, or a simple cucumber salad.

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❓FAQ: Potato Knish Casserole

🔸 Can I make this ahead of time?

Yes! You can assemble the casserole a day in advance and refrigerate. Bake fresh or reheat at 350°F for 20–30 min covered with foil.

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🔸 Can I freeze it?

Yes. Bake, cool completely, then wrap tightly and freeze. Reheat from frozen at 350°F for 45 minutes (covered), then 15 minutes uncovered to crisp the top.

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🔸 What’s the best dough to use?

• Traditional: Phyllo dough gives a flaky texture like a classic knish.

• Comfort Option: Puff pastry makes it richer and more decadent.

• Quick Option: Crescent roll dough or even pie crust works in a pinch.

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🔸 Can I make it gluten-free?

Yes, use gluten-free mashed potatoes and substitute with gluten-free pastry or use thin-sliced, pre-roasted potatoes as layers.

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🔸 Can I add other fillings?

Definitely! Some tasty add-ins include:

• Sautéed mushrooms

• Spinach

• Ground beef or pastrami (for a meat version)

• Cheese (if making it dairy)

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🔸 What can I serve with this?

• A big green salad

• Borscht

• Pickled vegetables

• Roasted carrots or green beans

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🔸 Is this casserole kosher?

It can be! Use oil instead of butter and omit the egg or use an egg substitute if making it vegan or pareve. For a meat meal, avoid adding cheese.

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