Published March 20, 2013 - Last Updated January 22, 2021
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.
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!
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Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...