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Overnight Potato Kugel

Lissy63 May 7, 2010 04:44 AM

Can someone tell me the exact technique for making an overnight potato kugel (in the oven, not in chulent) Thanks.

  1. m
    MartyB May 7, 2010 07:57 AM

    I think that to make an overnight kugel you make a kugel however you want then cover it tight with aluminum foil put a tray of water in the oven lower temp to 250 and "let it cook overnight"

    5 Replies
    1. re: MartyB
      Lissy63 May 7, 2010 09:07 AM

      "Put a tray of water in the oven"- do you mean directly under the kugel pan or on a different rack? Also, do you fully bake the kugel before you lower the temp?

      1. re: Lissy63
        Ilenem May 7, 2010 09:29 AM

        I have been making something called Potato kugel cholent. It's from the Kosher Pallette II cookbook.

        To make the kugel, you need 5lbs. potatoes, 2 small - medium onions, 3 eggs, salt, pepper, garlic powder, flanken and a kishke.

        Peel and cut the pototoes and put grind up in the food processor. Grate the onion and then add to the potatoes along with the eggs, salt, pepper, and garlic powder to taste. Lay the flanken in the bottom of the pan. Pour the kugel mixture on top of the meat. Place the kishke roll in the middle of the kugel (remove the plastic wrapper). Bake uncovered at 350 for one hour. Then pour 1 cup of water on top of the kugel and wrap tightly with aluminum foil. Put back in the oven at 200 degrees. The Hungarians call this dish Yapsuk. It's absolutely delicious and your house will smell wonderful. It's best to prepare this close to the start of shabbos.

        1. re: Ilenem
          Lissy63 May 7, 2010 11:00 AM

          That sounds great. I really just planned to make a kugel, so I might try it this way, but without the flanken and kishke.

        2. re: Lissy63
          MartyB May 7, 2010 03:41 PM

          Fully cook kugel - be generouus with the oil i.e. you don't want a dry starting kugel but one that that is moist. I put the water in a different rack, usually the rack under the kugel. The purpose is to have a "humid" oven.

          1. re: MartyB
            EmpireState Sep 23, 2011 06:29 AM

            I plan to make this for Shabbat for the first time (using my potato kugel regular recipe, cooking it fully, then leaving the oven on 200 overnight) Is there a way to make sure that the kugel is not soggy? Mine is always crunchy coming out the oven and I would like it to stay that way.

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