The Aussie Gourmet: Overnight Potato Kugel

In The K tchen Overnight Potato Kugel or Yapchik

By Naomi Nachman

Purim is now behind us, and we are going full force into Pesach. Here is one of my favorite dishes to serve on Pesach instead of a cholent. This year, we have two Shabbosim on Pesach. This is cooked overnight just like cholent and is the perfect Shabbat day comfort food.

Ingredients

◦ 2 strips of meaty flanken ◦ 8-10 large potatoes (I prefer Yukon Gold) ◦ 1 large onion ◦ 4 eggs, large ◦ Salt and white pepper to taste ◦ 1 cup water or chicken soup

Preparation

1. Place meat at the bottom of a 9x13-inch pan.

2. In a food processor, grate onion, potatoes, and eggs. Add salt and pepper to taste and pour over the meat.

3. Bake for 2 hours at 350°F and remove from oven.

4. Before Shabbat, add one cup of water on top of the kugel. Place a piece of parchment paper over the kugel, them some heavy duty aluminum foil over that, and cover well.

5. Place in a 200°F oven right before Shabbat. Take out the next day before serving.

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.