Potato and Steak Overnight Kugel Aka Yapchik
Indulge in the ultimate comfort food with this Potato and Steak Overnight Kugel, also known as Yapchik—a hearty, flavor-packed dish steeped in tradition. Featuring layers of golden, grated russet potatoes and tender, seared chuck steak, this recipe slow-bakes for eight hours, resulting in a melt-in-your-mouth masterpiece with a crisp potato crust and deeply savory interior. Seasoned with garlic, paprika, and black pepper, every bite is infused with rich, aromatic goodness. Perfect for a satisfying family dinner or a special occasion, this dish is the perfect balance of texture and flavor. With minimal prep and the magic of overnight baking, it's a show-stopping centerpiece you'll come back to again and again.
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Recipe Information
Ingredients
- 10 large Russet potatoes
- 2 large Onions
- 4 large Eggs
- 0.5 cups All-purpose flour
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoons Paprika
- 1.5 pounds Chuck steak or flanken
- 2 tablespoons Oil
Instructions
Peel the russet potatoes and grate them using a box grater or food processor. Place the grated potatoes in a bowl of cold water to prevent browning.
Peel and finely grate the onions. Squeeze out any excess liquid from the grated onions and set aside.
Drain the grated potatoes and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
In a large mixing bowl, combine the grated potatoes, grated onions, eggs, flour, kosher salt, black pepper, garlic powder, and paprika. Mix thoroughly until well combined.
Heat a large skillet with the oil over medium-high heat. Sear the chuck steak or flanken pieces for 2-3 minutes on each side until browned. Remove the steak from the skillet and set aside.
Preheat your oven to 275°F (135°C).
Lightly grease a deep ovenproof casserole dish or Dutch oven. Spread half of the potato mixture evenly across the bottom of the dish.
Layer the seared steak over the potato mixture, ensuring an even distribution.
Cover the steak with the remaining potato mixture, pressing it down gently to compact the layers.
Cover the dish tightly with aluminum foil and place the lid on top to ensure a snug seal.
Place the dish in the oven and bake for 8 hours overnight, or until the potatoes are tender and the steak is melt-in-your-mouth soft.
Let the yapchik cool for 10-15 minutes before slicing and serving. Enjoy this comforting and flavorful dish hot!
Nutrition Facts
Calories |
5524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.2 g | 236% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1220 mg | 407% | |
| Sodium | 2989 mg | 130% | |
| Total Carbohydrate | 741.0 g | 269% | |
| Dietary Fiber | 61.0 g | 218% | |
| Total Sugars | 56.6 g | ||
| Protein | 251.3 g | 503% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 718 mg | 55% | |
| Iron | 57.2 mg | 318% | |
| Potassium | 19677 mg | 419% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
