This Passover Potato Pie is the perfect comfort food for your holiday table. With layers of tender potatoes, rich onions, and just the right amount of seasoning, it’s a simple yet satisfying dish that pairs beautifully with any main course. Naturally gluten-free and made without chametz, it’s a Passover-friendly take on a classic potato gratin.
Why You’ll Love This Recipe
- Perfect for Passover – A delicious, gluten-free alternative to traditional casseroles.
- Simple Ingredients – Uses pantry staples, making it easy to whip up.
- Versatile Side Dish – Pairs well with meat, fish, or vegetarian mains.
- Make-Ahead Friendly – Tastes even better when reheated the next day!
Ingredients
- Potatoes – The star of the dish, bringing a soft and creamy texture.
- Onions – Caramelized for a deep, rich flavor.
- Eggs – Help bind everything together.
- Olive Oil – Adds richness and keeps the pie moist.
- Salt & Pepper – Enhances the natural flavors.
- Matzo Meal – Provides structure while keeping it Passover-friendly.
- Garlic Powder – A touch of extra flavor.
Note: The full ingredient list with measurements is in the recipe card below.
How to Make Passover Potato Pie
Step 1: Prepare the Potatoes
Peel and thinly slice the potatoes. You can use a mandoline for even slices or a sharp knife if you prefer a rustic touch.
Step 2: Sauté the Onions
Heat olive oil in a pan over medium heat. Add the onions and cook until golden brown and caramelized. This step brings out their natural sweetness.
Step 3: Mix Everything Together
In a large bowl, whisk the eggs, then add the sautéed onions, potatoes, salt, pepper, garlic powder, and matzo meal. Mix until well combined.
Step 4: Assemble and Bake
Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil, then spread the potato mixture evenly. Cover with foil and bake for about 45 minutes. Remove the foil and bake for another 15-20 minutes until golden brown on top.
Step 5: Serve and Enjoy
Let the pie cool slightly before slicing. Serve warm and enjoy this comforting Passover classic!
Pro Tips for Making the Recipe
- Use Yukon Gold or Russet potatoes – They provide the best texture and hold up well.
- Thin, even slices are key – This ensures even cooking and a tender bite.
- Caramelize the onions properly – Don’t rush this step; it adds a deep, rich flavor.
- Let it rest before slicing – This helps it hold its shape when serving.
How to Serve
This Passover Potato Pie pairs wonderfully with:
- Brisket – A classic, slow-cooked Passover favorite.
- Roast Chicken – A simple yet flavorful pairing.
- Salmon – A lighter protein that balances the dish beautifully.
- A Fresh Salad – Adds a refreshing contrast to the rich potatoes.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a 350°F (175°C) oven until warmed through. You can also use the microwave for quicker reheating.
FAQs
1. Can I make this potato pie ahead of time?
Yes! You can prepare and bake it a day in advance. Reheat in the oven before serving.
2. Can I use sweet potatoes instead?
Absolutely! Sweet potatoes add a natural sweetness and a slightly different texture.
3. What can I use instead of matzo meal?
You can try almond flour or a Passover-friendly potato starch for a similar binding effect.
4. Can I add cheese to this recipe?
If you follow a dairy-friendly Passover meal, you can add a sprinkle of Parmesan or feta for extra flavor!
Enjoy your Passover Potato Pie and have a wonderful holiday celebration!
Print
Passover Potato Pie Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Pastina Soup, often referred to as “Italian penicillin,” is a classic comfort dish cherished for its simplicity and soothing qualities. This hearty soup features tiny star-shaped pasta, known as pastina, enveloped in a flavorful broth enriched with blended vegetables and a hint of Parmesan. It’s a go-to remedy in Italian households, especially during colder months or when someone needs a warm, nourishing meal.
Ingredients
- 1 cup pastina pasta (such as stelline)
- 1 medium yellow onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves, peeled
- 6 cups low-sodium chicken or vegetable broth
- 1 Parmesan rind (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
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Prepare the Broth
In a large pot, combine the chopped onion, carrots, celery, garlic cloves, and Parmesan rind (if using) with the broth. Bring to a boil over high heat.
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Simmer the Vegetables
Once boiling, reduce the heat to medium-low, cover, and let the mixture simmer for about 20-30 minutes, or until the vegetables are tender.
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Blend the Vegetables
Remove the Parmesan rind and, using a slotted spoon, transfer the vegetables to a blender along with a cup of the broth. Blend until smooth, then return the mixture to the pot, stirring to combine.
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Cook the Pastina
Bring the soup back to a gentle boil. Add the pastina pasta, stirring occasionally to prevent sticking, and cook according to the package instructions until al dente, typically about 5-6 minutes.
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Season the Soup
Season with salt and freshly ground black pepper to taste. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
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Serve
Ladle the soup into bowls, drizzle with extra-virgin olive oil, and garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese. Serve immediately.
Notes
Parmesan Rind: Adding a Parmesan rind during simmering imparts a rich, umami flavor to the broth. If unavailable, a small chunk of Parmesan cheese can be used as a substitute.
Pasta Absorption: Pastina tends to absorb liquid quickly. If not serving immediately, consider cooking the pasta separately and adding it to each bowl when serving to maintain the desired soup consistency.
Variations: For added protein, incorporate shredded cooked chicken or a beaten egg. To include more vegetables, consider adding spinach or peas during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Pastina soup, Italian penicillin, comfort food, easy soup recipe, traditional Italian soup