Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Recipe Collection -> Kugels and Side Dishes
Overnight Potato Kugel
1  2  Next



Post new topic   Reply to topic View latest: 24h 48h 72h

Pineapple




 
 
    
 

Post Sat, Apr 18 2009, 11:25 pm
How long does it have to cook?

If I put it up in the morning 8ish will it be good for that night? it will be over 12 hours
Back to top

3Qts




 
 
    
 

Post Sat, Apr 18 2009, 11:26 pm
Sure. You need 6-8 hours
Back to top

Fabulous




 
 
    
 

Post Sat, Apr 18 2009, 11:28 pm
Definitely good. Just make sure to cover the pan very well.
Back to top

faigie




 
 
    
 

Post Sun, Apr 19 2009, 12:21 pm
got a good recipe please for it?
Back to top

Pineapple




 
 
    
 

Post Sun, Apr 19 2009, 8:11 pm
faigie wrote:
got a good recipe please for it?


I'm just using my reg. pot kugel recipe
Back to top

Pineapple




 
 
    
 

Post Sun, Apr 19 2009, 8:12 pm
2 More questions

1. what temp should I start it off on 400 or 450? and how long?

2. How high does the water in the bottom pan have to be?
Back to top

Fabulous




 
 
    
 

Post Sun, Apr 19 2009, 8:13 pm
Pineapple wrote:
2 More questions

1. what temp should I start it off on 400 or 450? and how long?

2. How high does the water in the bottom pan have to be?


I add some hot, boiling water to the mixture. And then just double cover it at 400-425 (water in the pan is not necessary).
Back to top

anonymom




 
 
    
 

Post Sun, Apr 19 2009, 8:22 pm
I love the taste and smell of potato kugel that has been warming all night, like when you walk into shul Shabbos morning and there's going to be a kiddush.

But if it's going to be covered and kept moist, then I guess you would have to give up on the crunchy crispy crust?
Back to top

pomegranate




 
 
    
 

Post Sun, Apr 19 2009, 8:24 pm
if you want you can put it in the oven. make your same recipe as always on five hundred degrees. cover it completely over and tucked in at the sides. after three hours you have a kugel that tastes overnight. delicious. what a treat.
Back to top

koalamum




 
 
    
 

Post Sun, Apr 19 2009, 8:27 pm
When I make potato kugel on Friday, I save half the kugel for crispy slices, and the other half I put into the cholent crockpot. It ends up tasting similar to overnight.
Back to top

anonymom




 
 
    
 

Post Sun, Apr 19 2009, 8:32 pm
Do you put raw kugel batter in the crockpot? I did that once, and it tasted great, but had to be served with a spoon and was shapeless.

Or do you put it in with chulent in the crockpot? How does that work? Meaning how do you keep it separate from the chulent?
Back to top

ra_mom




 
 
    
 

Post Sun, Apr 19 2009, 9:25 pm
anonymom wrote:
Do you put raw kugel batter in the crockpot? I did that once, and it tasted great, but had to be served with a spoon and was shapeless.

Or do you put it in with chulent in the crockpot? How does that work? Meaning how do you keep it separate from the chulent?
I heard that you can put potato kugel batter in a small pan, and then immerse the in the liquid of cholent, without the kugel and chulent actually touching, to cook overnight.
I'm intrigued, and would like to try it one week.
I'll let you all know how it works out.
Back to top

Pinky




 
 
    
 

Post Sun, Apr 19 2009, 9:50 pm
when I mske overnight potato kugel I make the kugel reg. bake it on 450' for about an hour then I seal the pan very very tight on the bottem rack I put a pan of water and on the top rack iput the kugel set the oven on 200/250 and it comes out delicious!!
Back to top

momomany




 
 
    
 

Post Sun, Apr 19 2009, 10:08 pm
my recipe: 1 8x8" pan - preheat oven to 450'
5 large idaho potatos
1 small onion (or 1/4 of a spanish onion)
4 eggs
1/3 - 1/2 cup oil
salt

prepare thursday night:
mix eggs, oil & salt in a bowl
hand grate potatos & onion - or use kugel blade on food processor (tiny holes)
mix everything together & bake one hour uncovered at 450 or until nicely browned & your house smells heavenly!
take kugel out of oven (carefully) & place in 9x13 pan (optional)
pour water (pref. boiling, but any temp will work) into 8x8 kugel pan, as much as the kugel can hold & cover very tightly in two layers of foil.
if you are using an extra 9x13 pan, you can put an inch or two of cold water in that too.
lower oven to 250' & put kugel back in. it will be done in the morning.

note: I prepared all my pesach kugels this way. I baked for 1 hour about a week before pesach & then froze them. The night before I needed the kugel, I took one out of the freezer, covered it with water, covered it tightly with foil & left it in my 250 oven until the daytime seuda - YUM, NO LEFTOVERS AT ALL!!
Back to top

mominisrael2




 
 
    
 

Post Mon, Apr 20 2009, 8:06 am
anonymom wrote:
Or do you put it in with chulent in the crockpot? How does that work? Meaning how do you keep it separate from the chulent?


I don't even try to keep it separate -- just serve it as part of the cholent...sure comes out yummy!!
Back to top

hycup




 
 
    
 

Post Mon, Apr 20 2009, 10:32 am
momomany wrote:
take kugel out of oven (carefully) & place in 9x13 pan (optional)
pour water (pref. boiling, but any temp will work) into 8x8 kugel pan, as much as the kugel can hold & cover very tightly in two layers of foil.


Do you mean you pour the water over the kugel?

How many hours is overnight? Cause on shabbos, if I put it in the oven say 6:30pm right before candle lighting, and we eat next day shabbos lunch at 10:30am - we're talking 16 hours here!!!
Back to top

momomany




 
 
    
 

Post Mon, Apr 20 2009, 10:37 am
yes, pour water over the kugel & 16 hours at 250 will do the trick
Back to top

hycup




 
 
    
 

Post Mon, Apr 20 2009, 10:51 am
thnx for the receipe and clarifing that. B"N going to try it this shabbos.
Back to top

momomany




 
 
    
 

Post Mon, Apr 20 2009, 10:57 am
let me know how you like it......
Back to top

Pineapple




 
 
    
 

Post Mon, Apr 20 2009, 10:26 pm
I have one more question

I will put up in the morning but I will need to take it out to make the chicken (it will have been in the oven for at least 7 hours) - will this be a problem?

Can I just put it back in the oven when the chicken is done to warm up? (I'll keep it covered the whole time)
Back to top
Page 1 of 2 1  2  Next Recent Topics




Post new topic   Reply to topic    Forum -> Recipe Collection -> Kugels and Side Dishes

Related Topics Replies Last Post
Meat was left out overnight for 12 hours by accident
by amother
30 Sun, Mar 24 2024, 7:15 am View last post
Half baked kugel 0 Fri, Mar 22 2024, 11:39 am View last post
Help me with my potato kugel!
by src6
5 Thu, Mar 21 2024, 8:11 pm View last post
Potato kugel question
by Petra
10 Fri, Mar 15 2024, 11:17 am View last post
Iso yummy, easy lukshen cheese kugel recipe
by amother
2 Mon, Mar 11 2024, 7:08 pm View last post