Potato knishes are the Cadillac of potato dishes. They are carbs wrapped in carbs and baked until flaky golden perfection. Yet to make knishes takes some determination and some serious free time. What if you could have the taste and flavors of a potato knish, but in the form of a weeknight and weekend-friendly one-pan dish? Well, that’s where this recipe for Potato Knish Casserole enters the stage!
This casserole has all the elements of a classic potato knish, but without the hassle of making dough and creating each individual knish. Here, the potato onion filling is the base for the casserole, which is topped with a quick store-bought pie crust. Start by sautéing the onions in a pan until slightly golden and completely tender.
Next, tackle the potatoes. Once they’re boiled, they’re mashed by themselves until mostly smooth. Then a heft heap of sour cream is mixed in alongside salt and pepper.
The onions get added to the mix and everything is transferred into a greased baking dish.
The pie crust gets a coating of egg wash before being popped into the oven to cook completely.
Serve this dish straight from the oven!
This Potato Knish Casserole is a potato side to beat all other sides! The potatoes are luscious with a bit of tang from the sour cream, all of which is contrasted by the onions which are sweet and melt-in-your-mouth tender.
The egg wash on the pie crust topping gives it a wonderful golden appearance, and the flakiness of the crust contrasts the rich heaviness of the potatoes.
The combination of potatoes with a crust multiplies the comfort level of these carbs. It’s mashed potatoes taken to the next level in the best possible way!
Potato Knish Casserole
Ingredients
- 1/4 cup unsalted butter
- 2 large onions, diced
- 2 1/2 pounds yukon gold potatoes, peeled and quartered
- 1 cup full-fat sour cream
- 1 store-bought pie dough, defrosted
- 1 large egg
- 1 tablespoon olive oil
- 1 to 2 teaspoons water
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Preheat oven to 350°F and grease a 9x9 baking dish with baking spray, set aside.
- Melt butter in a saucepan and saute onions on medium heat until the onions are soft and golden brown, about 10 minutes. Season with salt and pepper and set aside.
- Place potatoes in a large pot with 1 tablespoon kosher salt. Fill the pot with just enough water to barely cover the potatoes. Set onto the stove and bring to a boil then reduce to a gentle simmer until the potatoes are fork tender, about 10 minutes.
- Drain the potatoes and transfer into a large bowl. Mash the potatoes, until it is mostly smooth.
- Add in sour cream and season with salt and pepper.
- Mix the sautéed onions into the mashed potatoes.
- Transfer mashed potatoes into the greased pan and top with the pie crust.
- In a small bowl whisk together egg, olive oil, and water. Brush the egg wash onto the pie crust.
- Bake for 25 to 30 minutes or until the pie crust looks golden.
- Serve warm and enjoy!
Recipe adapted from Belly Full.