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.

Nutriscore Rating: 79/100

Prep Time:45 mins

Cook Time:480 mins

Total Time:525 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

Peel and finely grate the onions. Squeeze out any excess liquid from the grated onions and set aside.

Step 3

Drain the grated potatoes and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.

Step 4

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.

Step 5

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.

Step 6

Preheat your oven to 275°F (135°C).

Step 7

Lightly grease a deep ovenproof casserole dish or Dutch oven. Spread half of the potato mixture evenly across the bottom of the dish.

Step 8

Layer the seared steak over the potato mixture, ensuring an even distribution.

Step 9

Cover the steak with the remaining potato mixture, pressing it down gently to compact the layers.

Step 10

Cover the dish tightly with aluminum foil and place the lid on top to ensure a snug seal.

Step 11

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.

Step 12

Let the yapchik cool for 10-15 minutes before slicing and serving. Enjoy this comforting and flavorful dish hot!

Nutrition Facts

Serving size	(4339.4g)

Amount per serving	% Daily Value*
Calories	5524.2

Total Fat 184.2g	0%
Saturated Fat 62.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1220.3mg	0%
Sodium 2988.7mg	0%
Total Carbohydrate 741.0g	0%
Dietary Fiber 61.0g	0%
Total Sugars 56.6g
Protein 251.3g	0%

Vitamin D 164IU	0%
Calcium 718.1mg	0%
Iron 57.2mg	0%
Potassium 19677.2mg	0%

*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.

Source of Calories

Fat: 29.5%

Protein: 17.9%

Carbs: 52.7%