A comforting casserole inspired by classic potato knishes with creamy filling and golden crust.
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Calories: 320kcal
Equipment
- Saucepan
- pot
- masher
- 9x9 baking dish
Ingredients
- 1/4 cup unsalted butter
- 2 large onions, diced
- 2.5 lbs Yukon Gold potatoes, peeled and quartered
- 1 cup full-fat sour cream
- 1 sheet store-bought pie dough, thawed
- 1 large egg
- 1 tbsp olive oil
- 2 tsp water
- kosher salt and black pepper, to taste
Instructions
- Preheat oven to 350°F and grease a 9x9-inch baking dish.
- Sauté onions in butter until soft and golden. Season with salt and pepper.
- Boil potatoes until fork-tender. Drain and mash with sour cream, salt, and pepper.
- Stir onions into potatoes and spread mixture evenly in baking dish.
- Top with pie dough. Whisk egg, olive oil, and water; brush over crust.
- Bake 25–30 minutes until crust is golden. Rest briefly before serving.
Notes
Allow casserole to rest before slicing for best structure.
Nutrition
Calories: 320kcal | Carbohydrates: 34g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 380mg | Potassium: 620mg | Fiber: 3g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 20mg | Calcium: 8mg | Iron: 10mg