This creamy potato bake has the same flavours as Passover knishes without all the work of shaping them into cakes to cook in batches. You can assemble this dish a day in advance so it's ready to throw into the oven.
- Portion size 16 servings
- Credits : Canadian Living Magazine: April 2013
- 2 tablespoons kosher olive oil
- 4 sweet onions thinly sliced
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 russet potatoes peeled and cut in 1-inch pieces
- 1 head garlic cloves separated and peeled
- 1/4 teaspoon nutmeg
- 2 eggs beaten
- 1/4 cup chopped fresh chives
- 1 tablespoon kosher pareve margarine
MethodIn large skillet, heat oil over medium heat; cook onions, 1/4 tsp of the salt and pinch of the pepper, stirring occasionally, until deep golden, about 30 minutes.
Meanwhile, in large pot of boiling water, cook potatoes and garlic until potatoes are tender, about 10 minutes. Drain and return to pot. Mash with potato masher until smooth; stir in nutmeg and remaining salt and pepper. Let cool for 5 minutes. Stir in eggs and chives.
In greased 13- x 9-inch (3 L) baking dish, spread half of the potato mixture to edges. Top with onion mixture. Spread remaining potato mixture over top to edges. (Make-ahead: Cover and refrigerate for up to 24 hours. Dot with margarine. Bake, covered, in 350ºF/180ºC oven until warmed through, about 1 hour. Uncover and bake until golden, about 30 minutes).
Dot with margarine; bake, uncovered, in 350ºF (180ºC) oven until golden, about 20 minutes.
Nutritional facts Per serving: about
- Sodium 242 mg
- Sugars 5 g
- Protein 3 g
- Calories 123.0
- Total fat 3 g
- Potassium 499 mg
- Cholesterol 23 mg
- Saturated fat 1 g
- Total carbohydrate 22 g
- Iron 8.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 22.0