The Shiksa’s Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here.
Passover Potluck 2013 is generously sponsored by Idaho Potatoes.
When I learned that Idaho Potatoes would be sponsoring our Passover Potluck, I was thrilled. I adore potatoes– they’re kosher for Passover, gluten free, all natural– and I can always count on Idaho Potatoes for a quality product. According to their website, “Idaho’s warm days and cool nights, ample mountain-fed irrigation, and rich volcanic soil give Idaho Potatoes their unique texture, taste and dependable performance.” Russet potatoes are grown in many states, but only Idaho Potatoes have the “Grown in Idaho” seal. Look for it to ensure you’re getting real Idaho potatoes!
I developed this Passover recipe for Idaho Potatoes as part of our online Passover Potluck. It’s something I experimented with over New Years, when I wanted to make a special meal for my hubby. We shared this gratin with a glass of wine to kick off 2013. The first time I made it I fried the potatoes, but I realized that they soaked up a lot of oil during the process. Here, I’ve roasted the potatoes with a little olive oil and paprika for fabulous, fluffy results– crispy outside, soft and steamy inside. I combined them with lightly steamed broccoli, then poured a sharp cheddar sauce over the top and baked. The result was beyond delicious. It’s a terrific side dish for a dairy meal; it could even act as an entree. It’s a Passover-friendly alternative to broccoli mac and cheese. You’ll love it!
Affiliate links help to support my website and the free recipe content I provide. A percentage of any purchase you make via these links will go towards buying ingredients, photography supplies and server space, as well as all the other expenses involved in running a large cooking website. Thank you very much for browsing!
- 1 lb. Idaho® potatoes, peeled
- 1 tbsp. extra virgin olive oil
- 3/4 tsp. finely minced garlic
- 1/2 tsp. paprika
- 12 oz. broccoli florets
- 2 tsp. potato starch
- 1 1/4 cups lowfat milk
- 3/4 cup grated sharp cheddar cheese
- Salt and pepper
- Nonstick cooking oil spray or more olive oil, for greasing
You will also need
- baking sheet, gallon-sized plastic zipper bag, large mixing bowl, 2 qt. gratin dish or 8x8 baking dish
- Place a rack in the middle of the oven and preheat to 425° F. Slice the peeled potatoes into ¾ inch pieces.
- Place the potato pieces into a gallon-sized plastic zipper bag with olive oil. Close the bag and toss the potatoes well. Work the potatoes with your fingers for a minute so all the potato pieces are lightly covered with oil.
- Open the bag and sprinkle in the garlic, paprika, ½ tsp salt and a pinch of black pepper. Close the bag, then shake and massage the potato pieces for a minute or two so that all the pieces are evenly coated with seasoning.
- Generously grease a baking sheet with nonstick cooking spray or olive oil. Spread potatoes out in an even layer onto the sheet.
- Place the baking sheet into the preheated oven and let the potatoes roast for about 20 minutes, stirring once halfway through cooking, till the potato pieces are browned, crisp and cooked through. Remove cooked potatoes from oven and reduce oven temperature to 375° F.
- Clean the broccoli and cut into small florets. In a medium saucepan, bring 1/2 inch water to a boil. Place broccoli florets in the pan and cover with a lid. Let the broccoli steam for 3-4 minutes till bright green and tender.
- Pour broccoli into a colander and rinse with cold water to stop the cooking process. Shake broccoli, then pat dry to remove excess water. Rinse the saucepan. Place broccoli into a large mixing bowl. Add the roasted potato pieces. Toss to mix.
- Lightly grease your gratin dish or baking dish with olive oil or nonstick cooking oil spray. Pour the mixed vegetables into the dish.
- In the rinsed saucepan, melt 1 tbsp butter. Whisk in 2 tbsp potato starch. Add milk slowly, ¼ cup at time, whisking frequently, till it thickens and begins to bubble around the edges. Whisk in the grated cheddar cheese and stir till melted and smooth. Whisk in ½ tsp salt and ¼ tsp pepper.
- Pour the cheese sauce evenly across the top of the broccoli and potato pieces.
- Place the assembled gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is bubbly. Remove the gratin from the oven and turn on your broiler. When broiler is hot, place the gratin back in the oven and let it brown under the broiler for 1-2 minutes, watching it carefully, till the top is browned to your liking. Serve hot.