Potato Knish Casserole

 

What Is a Potato Knish?

A knish is a beloved Ashkenazi Jewish snack made by wrapping a soft dough around a filling—most commonly mashed potatoes and onions—and baking or frying it until golden. It’s flaky, flavorful, and deeply comforting. Traditionally, knishes are round or square hand pies, but they require time, skill, and patience to assemble.

Potato Knish Casserole takes that same concept and transforms it into an easy, layered dish that’s just as delicious but far more weeknight-friendly.

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Ingredients:

For the potato filling:

• 3 lbs russet or Yukon Gold potatoes, peeled and chopped

• 1/4 cup butter

• 1 cup onion, finely chopped

• 1/2 cup sour cream

• 1/4 cup milk (more as needed)

• Salt and black pepper to taste

• Optional: 1/4 tsp garlic powder or onion powder for extra flavor

For the crust:

• 1 sheet puff pastry (thawed), OR

• 10 sheets phyllo dough with melted butter in between, OR

• Homemade pie crust dough if you prefer from-scratch

For the topping (optional):

• 1 egg, beaten (for egg wash)

• Sesame seeds or poppy seeds (optional garnish)

• Fresh chopped parsley or chives for serving

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Instructions:

1. Preheat the Oven:

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.

2. Make the Potato Filling:

Boil the peeled, chopped potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash until smooth.

While the potatoes cook, sauté the chopped onions in butter over medium heat until golden brown and caramelized, about 10–15 minutes.

Mix the sautéed onions into the mashed potatoes, along with sour cream, milk, salt, pepper, and any additional seasonings you like. Adjust the consistency—add a bit more milk if it’s too thick. You want a creamy, spreadable texture.

3. Assemble the Casserole:

• For puff pastry or pie dough: Roll out the dough and press it into the bottom and sides of your baking dish, trimming the excess. Spoon the potato filling evenly over the crust.

• For phyllo dough: Layer 5 sheets on the bottom of the pan, brushing each with melted butter before adding the next. Add the potato filling, then top with another 5 buttered sheets.

4. Top and Bake:

If using puff pastry or pie dough, you can optionally add a top crust. Seal and crimp the edges. Brush the top with beaten egg and sprinkle with sesame or poppy seeds if desired.

Bake for 35–45 minutes, or until the crust is golden and crisp. Let it rest for 10–15 minutes before slicing to help it set.

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Serving Suggestions:

• Serve warm or at room temperature.

• Great with a side of sour cream or applesauce.

• Pairs beautifully with a crisp salad or roasted vegetables.

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Variations to Try:

• Add cheese: Stir in shredded cheddar or Parmesan for a richer filling.

• Mix in sautéed mushrooms, spinach, or chopped broccoli for added nutrition and flavor.

• Make it vegan: Use olive oil or vegan butter and dairy-free alternatives for sour cream and milk.

• Mini version: Bake in muffin tins for individual knish cups—great for parties or grab-and-go meals.

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Why You’ll Love This Potato Knish Casserole:

✅ All the comfort of a knish with half the effort
✅ Perfect for potlucks, holidays, or freezer meals
✅ Customizable with fillings, seasonings, and crusts
✅ Budget-friendly and satisfying

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Final Thoughts:

This Potato Knish Casserole is everything you love about traditional knishes—flaky, golden crust and savory, creamy potato filling—without all the work of making individual portions. It’s an easy-to-make dish that feels both homey and special, perfect for feeding a family or impressing guests with a taste of old-world flavor.