Potato Knish Casserole
ChatGPT said:
Craving the flaky, buttery comfort of a potato knish but short on time? This easy casserole version captures all those classic flavors in a simple, one-pan dish — ideal for a cozy weeknight meal or casual weekend indulgence.
Ingredients
- ¼ cup unsalted butter
- 2 large yellow onions, diced
- 2½ pounds Yukon Gold potatoes, peeled and quartered
- 1 cup full-fat sour cream
- 1 round store-bought pie dough, thawed
- 1 large egg
- 1 tablespoon olive oil
- 1–2 teaspoons water
- Kosher salt and black pepper, to taste
Directions
Preheat and Prepare:
Heat oven to 350°F. Lightly grease a 9×9-inch baking dish and set aside.
Caramelize Onions:
Melt butter in a saucepan over medium heat. Add diced onions and cook until golden and soft, about 10 minutes. Season with salt and pepper, then remove from heat.
Cook Potatoes:
Place potatoes in a large pot with enough water to cover and 1 tablespoon kosher salt. Bring to a boil, then simmer until tender, about 10 minutes. Drain well and transfer to a large bowl.
Mix Filling:
Mash potatoes until mostly smooth. Stir in sour cream, salt, and pepper. Fold in the caramelized onions evenly.
Layer and Cover:
Spread the potato mixture evenly in the prepared baking dish. Cover with the thawed pie dough, trimming edges as needed.
Prepare Egg Wash:
In a small bowl, whisk together the egg, olive oil, and water. Brush this mixture over the pie crust for a golden, glossy finish.
Bake:
Place in the oven and bake for 25–30 minutes, or until the crust is beautifully golden and crisp.
Serve:
Cut into squares while warm. Enjoy as a satisfying main or a hearty side, especially alongside a fresh salad or tangy pickles.
Pro Tip
For an extra-rich flavor, stir in a pinch of ground mustard or swap sour cream with whipped cream cheese in the filling.
