Otherwise known as yaptzik, the overnight potato kugel has meat at the bottom and is slow-cooked overnight. It’s a great alternative to potato cholent on Shabbos Chol Hamoed. And the aroma that wafts through the house in the morning is simply amazing!
3 strips of flanken
6-8 large potatoes
1 large onion
4 large eggs
Salt and white pepper to taste
1 cup water or chicken soup
Place meat at the bottom of a 9 x13 inch pan. In a food processor, grate onion, potato and eggs. Add salt and pepper to taste and pour over the meat.
Bake for 1 1/2 hour at 350˚ and remove from oven. (The kugel is only partially cooked, so don’t eat it. The kugel can be frozen at this point, if you desire. Let it cool down, cover and freeze. Defrost early on the day you want to use it and follow rest of recipe.)
Just before Shabbos or Yom Tov, add 1/2 cup of water or boiling chicken soup (soup boosts the flavor). Place a piece of parchment paper over the kugel, followed by heavy duty aluminum foil and cover tightly. Place kugel in a 200˚ oven right
before Shabbos. Remove from oven the next day, just before serving.