The 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. To learn about what makes a recipe kosher for Passover, click here. To check out the other Passover Potluck recipes, click here.
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I met Valentina at a Food Bloggers of Los Angeles (FBLA) meeting, and I became an instant fan of her blog Cooking on the Weekends. Valentina’s approach to food never fails to make me smile. She obviously loves what she does, and she puts her whole heart into her cooking. I love that she uses whole, natural ingredients in her kitchen. Valentina’s son was diagnosed with Celiac disease a couple of years ago, which means she is very conscious of the gluten issue. Many of her recipes are gluten free, and the ones that aren’t often have a GF option or modification (for those who need GF recipes, check out my Gluten Free category.)
This is a quintessential Valentina dish. I love how creative she is… it’s like a fabulous twist on potato kugel! A vegetable pie with a latke-style crust? Swoon. It’s gluten free, vegetarian, and pareve, too. Can’t wait to try this one! ~ Tori
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Valentina says:
I’m so thrilled to be sharing in the Passover Potluck with Tori and all of you — her wonderful, devoted audience!
I’m Valentina, and I spend my weekends in my “kitchen retreat” creating delicious, hearty, comforting food to nourish my family and to share with my readers. My blog is named, appropriately enough: Cooking on the Weekends. Cooking is my art and food is my medium.
As a kid in the 70’s, before my mom had a food processor, I remember many joyous occasions when she and my Aunt would spend hours in the kitchen together making Potato Latkes. And I mean hours! They’d grate and grate potatoes, fry and fry the pancakes, and talk and laugh — a lot! It might have been Hanukkah or just a family gathering — either way, it was always so much fun!
The crust of this savory pie I’m bringing to the Passover Potluck, is more or less a large version of a Potato Latke. It’s filled with an array of roasted, intensely flavored vegetables. The potatoes hold it all together beautifully.
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Potato Crusted Roasted Vegetable Pot Pie
Ingredients
Potato Crust Ingredients
- 3 1/2 cups peeled, finely shredded Russet potatoes (about 2 1/4 lbs. potatoes)
- 1/2 cup olive oil
- 1 1/4 teaspoons sea salt
- 3 tablespoons finely chopped fresh marjoram
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons dried thyme
- 1 large egg, lightly beaten
- Freshly ground black pepper
Filling Ingredients
- 2 cups carrots, peeled and cut into 1/2 inch rounds
- 2 cups shallots, peeled and cut into 1 inch pieces
- 2 cups sweet potato, peeled and cut into 1/2 inch pieces
- 1/4 cup + 1 tablespoon olive oil
- 2 cups zucchini, cut into 1/2 inch rounds, then halved
- 2 teaspoons finely minced garlic
- 2 tablespoons finely chopped fresh thyme
- 1/3 cup red wine
- 1/3 cup vegetable stock
- Sea salt and freshly ground black pepper
NOTES
Instructions
- Preheat the oven to 425 degrees F. To make the potato crust: Use a food processor fitted with the fine grater attachment -- or a handheld fine grater -- to grate the potatoes. (The former is much easier!) After the potatoes are grated, add them to a large strainer held over a large bowl. Then use your hands to squeeze as much liquid as possible out of the potatoes. Potatoes have a very high water content, so you'll be surprised at the quantity of liquid; you can actually "wring out" the potatoes!
- Add the potatoes to a large mixing bowl with the olive oil, salt, marjoram, rosemary, thyme, egg, and a few turns of pepper. Mix until everything is evenly incorporated. Remove about 1 1/4 cup of this mixture and set it aside in the refrigerator, covered tightly with plastic wrap, pressed down directly on the potatoes -- this will be the top crust of the pie.
- Gently press the remaining potato mixture into a 10 inch pie plate, covering the bottom and sides evenly.
- If it seems any excess moisture has collected, use a paper towel to press down gently on the top surface.
- Place the filled pie plate in the preheated oven for about 20 minutes -- the edges should be beginning to brown. Now reduce the heat to 350 degrees F and continue cooking for about another 10 minutes, until the bottom is only slightly golden brown or dry. Remove the crust from the oven and turn the heat up to 475 degrees F.
- To make the filling: add the carrots, shallots and sweet potato to a 9 x 13 x 3 inch baking or roasting pan. Toss them with 1/4 cup of the olive oil and sprinkle with salt and pepper. Place this in the preheated oven and roast until all of the vegetables are tender and nicely browned, about 45 minutes. Stir the vegetables every 15 minutes or so. (The sweet potato will become mushy -- and that's what we want, as it will cause the filling of the pie to thicken!)
- Add the zucchini, garlic and thyme to the roasting pan and mix to combine. Then return the pan to the oven for another 15 minutes, to soften the zucchini. Reduce the oven heat to 400 degrees F.
- Pour the wine and vegetable stock over the roasted vegetables. Use a wooden deglazing spatula to incorporate the liquid into the vegetables and to scrape off any caramelized bits that are stuck to the bottom of the pan. (These bits are part of what make this so delicious!)
- Season with salt and pepper to taste and carefully pour the mixture into the prepared potato crust.
- Remove the reserved potato mixture from the refrigerator, and if necessary, squeeze it again with your hands to remove any excess liquid. Then evenly distribute it across the top of the pie. Drizzle with the remaining 1 tbsp of olive oil and sprinkle with a bit of salt and pepper. Try to seal the potatoes on the top of the pie with the precooked edges along the top rim. Don't worry if the there are areas where the vegetables show through.
- Place the pie in the oven and bake until the top crust becomes golden brown, about 20 minutes. If it hasn't become brown and crisp, place it under the broiler for about a minute.
- Let the pie rest for at least 45 minutes before serving.
Kim Bee says
This is such a unique and interesting recipe. It is really inspired to use potatoes this way. I am bookmarking this one to try out. It’s stunning.
Tova says
I am allergic to wine. anything i can use instead. this sounds heavenly.
Valentina says
You can replace the wine with more vegetable stock. It will still be delicious! 🙂
Anita says
This recipe looks perfect for me. It’ll be a big switch from the potato kugel that we have every Pesach and fulfills my meatless need for Good Friday since I’m Catholic and willing to go vegetarian on that meatless day. I know my mother in law will enjoy it too. Do you know how far in advance I can make this in the day before baking and serving?
Aly says
This looks yummy. I’m looking for a veggie main dish for my seder (I have both a meat and a veggie one to serve my guests). Oddly, one of the non-Jewish guests was saying she’d love if I could fit latkes into the meal and this appears.
I wonder if there is a reason for all the oil? It appears you are using it just to brown the potatoes and veggies. Is there some reason I can’t cut this down to say 1 tbl on each? I need to watch my weight and this would help make this recipe a lot more healthy.
Tori Avey says
Aly, I will let Valentina answer this one– but my guess is, you would not want to cut down the oil much. I’ve tried lightening up dishes like this before (ex- potato kugel) by using less oil, and the grated potatoes inevitably turn out dry and unappetizing. It’s healthy oil, at least– olive oil is one of the best there is– and it only works out to be about 1 1/2 tbsp of oil per serving. But, I will give Valentina the final word, since it’s her recipe and I haven’t actually tried it myself. I’m sure she’ll answer you soon. Hope you have a terrific Seder!
Valentina says
Hi Aly! So happy you’ll be trying this for your seder! The oil in the grated potatoes helps brown them and hold them together, along with the egg. And in roasting the veggies, you won’t get the caramelization (all the browning and natural sweetness that comes out during the cooking process), without the oil. That said, you can certainly try lightening it a bit with the veggies, just be sure to use enough to coat them. And as Tori said, olive oil is a healthy oil. Have a lovely weekend and happy cooking!
laura says
I am drooling, this recipe is a must!
As for using less oil. I always cut my oil down but virgin olive oil will create the crust and otherwise it will be mushy,,,in my opinion. T
If you are watching your weight, make real food, just have a smaller piece, as stated by the weight Guru Richard Simmons.
Kristy says
This is a fabulously unique dish. I’ve never seen anything close to like it. I love the step by step photos, but most of all I love that this recipe comes from a place of beautiful memories. My mom and my aunt laughing in the kitchen are some or my fondest memories of my childhood. 🙂
Faye Levy says
Looks yummy. Is the bottom crust hard to cut?
Valentina says
Hi Faye! No, the bottom crust should not be difficult to cut. The potatoes on the bottom of the pie plate become tender, but not crisp, like the potatoes along the top edges of the sides. Enjoy!
Coco Galvez says
Oh wow! the veggies look so good!
Daniel W. says
Having major foodlust right now.
Brina says
This looks really fun and I will try this but not necessarily on pesach. In our house we don’t use herbs/spices other than salt on pesach. Do you think it would taste good with just the vegetables, potatoes, and salt.
Caitlin says
this looks amazing! i definitely have to make it!
mindy says
Love this!. I think this deserves a Tweet!
Heather says
This looks so incredibly comforting; love the idea of an all around potato crust – nicely done!
Esther Green says
This looks so delicious, I might just make this for Shabbat dinner. Making my shopping list now…
Thank you for all the wonderful recipes you share with us!!
Ann says
Wow! This is not only a great gluten free option – it’s a great dish regardless! I love the idea of a shredded potato crust AND roasted veggies. Delicious!
Barbara says
This looks SO yummy! I can’t wait to try this! Since I’m expecting 25 people ar my Seder, is it possible to make this in a 9×13 pan ? Or is it better to make several in pie dishes?
Valentina says
Hi Barbara! Yes! You can make this in a 9 X 13-inch pan — however, I would not add the crust to the sides of the pan. Just do a bottom and top layer. Enjoy & so happy to meet you on Tori’s site! 😀
Deena@StayAtHomeFOODIE says
Is there anything better than crispy, string potatoes? Looks amazing!
Cheryl | Black Girl Chef's Whites says
Like a giant stuffed latke. . . my kind of food!
Geez Louise! says
comfort food at it’s best… those vegetables look divine!
Lori Lynn says
Very clever idea for the crust! That pie would disappear quickly at our Passover table.
Great dish for the Potluck Valentina!
LL
Katrina @ Warm Vanilla Sugar says
Mmm gotta love a potato crust!