Name: Potato Knish Casserole: A Cozy Twist on a Classic Comfort Food
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Jewish
Ingredients: Potatoes (starchy variety like Russet) – 4 cups (peeled and chopped); Puff pastry – 2 sheets (thawed); Onion – 1 medium (finely chopped); Butter – 1/4 cup (for mashed potatoes) + 1 tbsp (for sautéing onion) + extra for brushing; Eggs – 2 large; Salt – 1 tsp (to taste); Pepper – 1/2 tsp (to taste)

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Have you ever craved a warm, hearty meal that feels like a hug in a casserole dish? If so, you’re going to absolutely love this Potato Knish Casserole. It’s everything you love about traditional potato knishes, but made simpler and more convenient. Layers of tender mashed potatoes, golden flaky pastry, and a bit of savory seasoning come together in this ultimate comfort food dish. Whether it’s for a family dinner or a special occasion, this casserole is guaranteed to impress!

Why You’ll Love This Recipe?

This Potato Knish Casserole is an easy-to-make dish that gives you all the delicious, comforting flavors of a classic knish without the fuss of individual dough-wrapping. The crispy, buttery top combined with the creamy, savory mashed potato filling makes every bite an irresistible experience. It’s perfect for a cozy weeknight meal or a potluck dish that will have everyone asking for the recipe. Plus, it’s so satisfying, you’ll definitely want to go back for seconds.

Ingredients

Here’s a sneak peek at some of the key ingredients for this casserole. The full list is below!

Potatoes (you’ll want some starchy ones for the perfect mashed texture)
Puff pastry (this gives that signature flaky, crispy crust)
Onion (adds savory depth to the filling)
Butter (for flavor and richness)
Eggs (to bind the potatoes)
Salt and pepper (for seasoning)

With just a few simple ingredients, you can whip up this cozy casserole that will be the highlight of any meal.

Directions

Step 1: Prepare the Potatoes

Start by peeling and chopping your potatoes into even chunks. Place them in a large pot and cover them with water. Bring the pot to a boil and cook the potatoes for about 15-20 minutes, or until they’re tender and easy to mash. Once cooked, drain the water and return the potatoes to the pot.

Step 2: Mash the Potatoes

Using a potato masher, mash the potatoes until smooth and creamy. Add in butter, eggs, and season with salt and pepper. Mix everything together until well combined. You want your mashed potatoes to be smooth, but not too runny—so adjust the consistency if needed by adding a little more butter or cream.

Step 3: Sauté the Onion

In a small skillet, heat a tablespoon of butter over medium heat. Add in the finely chopped onion and sauté for 5-7 minutes, until it becomes soft and lightly golden. This step brings out the sweetness and depth of the onions, which adds so much flavor to the dish.

Step 4: Layer the Casserole

Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish and lay down one sheet of puff pastry to cover the bottom of the dish. Next, spread a layer of mashed potatoes on top of the pastry, smoothing it out evenly. Then, sprinkle the sautéed onions over the mashed potatoes. Place another sheet of puff pastry on top, pressing gently to seal the layers.

Step 5: Bake the Casserole

Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy. You want the pastry to be perfectly flaky and the potatoes to be heated through.

Step 6: Serve and Enjoy

Once your Potato Knish Casserole is golden and baked to perfection, remove it from the oven and let it cool for a few minutes. Slice it into squares and serve while it’s warm. It pairs wonderfully with a fresh salad, or even a side of pickles for that classic Jewish deli vibe!

Expert Tips and Tricks

Use starchy potatoes: Russet potatoes are the best for mashing, as they become fluffy and smooth when mashed.
Add some cheese: If you love cheese, sprinkle some grated cheddar or Parmesan over the mashed potatoes for an extra layer of flavor.
Extra flavor boost: For an even richer flavor, sauté some garlic along with the onions or sprinkle in some dried herbs like thyme or rosemary.
Make it ahead: This casserole can be made ahead and stored in the fridge before baking. Just pop it in the oven when you’re ready to eat!

Recipe Variations and Possible Substitutions

Sweet Potato Knish Casserole: Want to switch things up? Try using sweet potatoes instead of regular potatoes for a subtly sweet twist on this classic dish.
Vegetarian Option: If you want to make this dish vegetarian, just ensure that the puff pastry you use is egg-free (some puff pastries contain butter or eggs). You could also add some spinach or mushrooms for extra veggie goodness.
Gluten-Free: For a gluten-free option, look for gluten-free puff pastry, or try using a gluten-free breadcrumb topping instead of pastry for a crispy finish.

Serving and Pairing Suggestions

This casserole is so hearty and filling that it’s perfect on its own, but it also pairs well with a light salad or some roasted vegetables to balance out the richness. For a classic combo, serve it with a side of tangy pickles, coleslaw, or even a bowl of soup. If you’re making it for a crowd, it also goes great with a hearty brisket or roast chicken for a full meal.

Storage and Reheating Tips

If you have leftovers (which is unlikely, but hey, it happens!), store them in an airtight container in the fridge for up to 3 days. To reheat, simply place the casserole in the oven at 350°F (175°C) for 10-15 minutes, or until it’s heated through and the crust is crispy again. You can also microwave it, but the puff pastry won’t stay as crisp.

FAQs

Can I make this casserole ahead of time? Absolutely! You can prepare the casserole up to the point of baking, cover it, and store it in the fridge overnight. Just pop it in the oven when you’re ready to serve.
Can I freeze the casserole? Yes! This casserole freezes beautifully. Assemble it as directed, but do not bake it. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. When you’re ready to bake, simply thaw it in the fridge overnight and bake as usual.
Can I use a different filling? Definitely! While the classic combination of mashed potatoes and onions is delicious, you could swap the filling for mashed sweet potatoes, or even add in cooked ground meat or veggies for a heartier version.
What type of puff pastry should I use? Most standard puff pastry from the freezer section will work perfectly for this recipe. Just make sure to thaw it properly before using it, and keep it cold until you’re ready to assemble.

Conclusion

Potato Knish Casserole is a delicious, comforting dish that takes the best parts of the classic knish and makes it even easier to enjoy. With its layers of soft mashed potatoes, crispy pastry, and sweet sautéed onions, this casserole is the perfect crowd-pleasing meal that feels like home. Whether you’re cooking for your family or bringing a dish to a gathering, this casserole is bound to be a hit. Give it a try, and watch it disappear!

Potato Knish Casserole: A Cozy Twist on a Classic Comfort Food

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Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Casserole, Comfort Food, Side Dish
Method: Baking, Sautéing
Cuisine: Jewish, American
Diet: Vegetarian

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Description

This Potato Knish Casserole is a hearty, comforting dish with layers of tender mashed potatoes, golden flaky puff pastry, and savory sautéed onions. It’s a simpler take on the traditional potato knish, perfect for a cozy dinner, a family gathering, or a special occasion. Serve it warm with a side of salad or pickles for the ultimate comfort meal.

Ingredients

Potatoes (starchy variety like Russet) – 4 cups (peeled and chopped)
Puff pastry – 2 sheets (thawed)
Onion – 1 medium (finely chopped)
Butter – 1/4 cup (for mashed potatoes) + 1 tbsp (for sautéing onion) + extra for brushing
Eggs – 2 large
Salt – 1 tsp (to taste)
Pepper – 1/2 tsp (to taste)

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Instructions

Prepare the Potatoes: Peel and chop the potatoes into even chunks. Place them in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes until tender and easily mashed. Drain and return the potatoes to the pot.
Mash the Potatoes: Mash the potatoes until smooth. Add butter, eggs, salt, and pepper, and mix until fully combined. The consistency should be creamy, not too runny.
Sauté the Onion: In a small skillet, melt 1 tbsp of butter over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until soft and golden. Set aside.
Layer the Casserole: Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish. Lay one sheet of puff pastry at the bottom. Spread a layer of mashed potatoes on top, then sprinkle sautéed onions over the potatoes. Place the second sheet of puff pastry on top, gently pressing down to seal the layers.
Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, until the top is golden brown and crispy.
Serve: Let the casserole cool for a few minutes before slicing into squares. Serve warm with a side of fresh salad, pickles, or roasted vegetables.

Notes

Starchy Potatoes: Russet potatoes work best for a smooth, fluffy mashed texture.
Cheese Addition: Sprinkle grated cheddar or Parmesan on the mashed potatoes before layering for extra flavor.
Ahead of Time: The casserole can be assembled a day before and stored in the fridge. Just bake when ready to serve.
Make it Vegan: Use dairy-free butter and egg substitutes for a vegan version.