Nobody makes this dish better than my mama! Tastes like it came from heaven!

Potato Knish Casserole is my go-to comfort food, especially during those chilly Midwest evenings. This dish is inspired by the traditional Jewish knish, which is a pastry filled with potatoes and sometimes meat or cheese. I love making this casserole version because it's quicker and easier to prepare, yet it still delivers that same warm, savory satisfaction. It's perfect for a family dinner or a potluck, and it always reminds me of the cozy gatherings at my grandmother's house.

This Potato Knish Casserole pairs beautifully with a fresh green salad or some roasted vegetables. If you're looking to keep it traditional, serve it alongside some pickles or a dollop of sour cream. For a heartier meal, you might want to add a side of roasted chicken or brisket. And don't forget a nice glass of iced tea or a light white wine to complete the meal.

Servings: 6

4 large russet potatoes, peeled and cubed
1 large onion, finely chopped
2 tablespoons olive oil
1 cup sour cream
1/2 cup cream cheese, softened
2 eggs, beaten
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup breadcrumbs
2 tablespoons butter, melted
Chopped fresh parsley for garnish (optional)

Preheat your oven to 375°F (190°C).

In a large pot, boil the cubed potatoes until tender, about 15 minutes. Drain and set aside.

In a skillet, heat the olive oil over medium heat and sauté the chopped onion until golden brown.

In a large mixing bowl, mash the cooked potatoes. Add the sautéed onions, sour cream, cream cheese, and beaten eggs. Mix until smooth.

Season the mixture with salt, pepper, garlic powder, and onion powder. Adjust the seasoning to your taste.

Transfer the potato mixture into a greased 9x13 inch baking dish.

In a small bowl, combine the breadcrumbs and melted butter. Sprinkle evenly over the potato mixture.

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.

Let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.

For a cheesy twist, add 1 cup of shredded cheddar cheese to the potato mixture before baking. You can also try adding cooked, crumbled bacon or sautéed mushrooms for extra flavor. If you're looking for a lighter version, substitute Greek yogurt for the sour cream. For a gluten-free option, use gluten-free breadcrumbs or crushed rice crackers as the topping.