Capsouto Freres Potato Mina

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Original recipe from Wasserman, T (2010). Entree to Judaism. New York, NY: URJ Press.

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Notes:

Depending on how you grate the cheese, you may need more than what's called for in both places. Even with the salt in the cheese, you need to add salt to the potato mixture. Try to use thicker maztah instead of the "improved" thin sheets.

Categories:
- Egg
- Jewish
- Parmesan
- Passover
- Potato

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Ingredients:

4 lb. russet potatoes (4 large)
1 tbsp kosher salt for cooking potatoes
8 large eggs
1 c. finely grated Parmesan cheese
1 tbsp. kosher salt or to taste
15 turns (or 1/2 tsp) black pepper
7 boards of matzah
2 eggs
1/2 c. milk
3 tbsp extra virgin olive oil, divided
1/2 c. grate Parmesan cheese for topping

Wash, peel, and cut the potatoes into eights, and place in a large pot. cover with water, add about 1 tbsp of salt, and brint to a boil. Cook for 20 minutes or until a knife inserted into the potatoes comes out easily.
Drain the potatoes. When cool, mash in a 4-quart bowl.
Add the eggs and stir with a flat whisk, fork, or your hands until thoroughly combined. Add the 1 cup Parmesan cheese, salt to taste, and the pepper, and mix well. Set aside.
Preheat oven to 350F
Place 3 inches of water in an 8x8-inch Pyrex dish. Microwave the water for 3 minutes or until very warm.
In another 8x8-inch Pyrex dish, combine the remaining 2 eggs, milk, and 2 tbsp of oil with a pinch of salt.
To assemble the mina, grease a 13x9-inch Pyrex dish with 1 tbsp of olive oil. Place in the oven for 2 minutes.
Meanwhile soak 2 boards of matzah in the warm water until slightly soft. Lift from the water and dip each board in the egg-milk mixture. Remove the baking dish from the oven, and lay the 2 boards of matzah in the bottom of the dish. They will lie flat and be slightly narrower than the pan. That's OK.
Place half of the potato mixture over the matzot and spread evenly. Repeat step 8 and then cover with the remaining potatoes.
Repeat step 8 again with the last three boards of matzah, using the third matzah to fill in on the sides so the potatoes are completely covered on top. Pour the remaining egg mixture, if any, over the matzot, and spring with the remaining 1/2 cup Parmesan cheese.
Bake for 35-40 minutes until the top is golden and a knife inserted into the center comes out hot.
(The recipe can be, and is even better if, prepared ahead of time to this point. Cool and refigerate.) Serve hot or at room temperature.