This recipe makes two round pans

Ingredients:

8 Potatoes

2 pieces of club steak

1 Onion

3/4 Cup of boiling oil

1/4 Cup Boiling water

1 Tbsp of salt

1/8 Tsp Pepper

Preparation:

Heat a drop of olive oil in a frying pan and sear the meat on both sides 

Drizzle some olive oil on bottom of round aluminum pans or a croc pot.

Prepare the kugel batter (see directions below) and pour half batter on top of the greased pans.

Place 1 slice of meat on top of batter and then pour the rest of the batter on top.

Then bake on 350 until it's brown on top

Before Shabbos pour 3/4 to 1 cup of hot water on top of each round Yapchik with a few drops of olive oil. Cover it well.

Bake it in the oven overnight on 200. Put a pan of boiling water on the shelf under the Yapchik so it gets an "overnight kugel" taste

Note, if you are using an aluminum pan from the freezer, first bake it uncovered a drop till it defrosts a bit and then start the overnight process

If you are planning on freezing yapchick for it to be in a cholent pot. First line your deep round aluminum pan with parchment paper. Drizzle oil inside and follow instructions . When when to place in croc pot you can just take off the parchment paper and put it in the croc pot frozen and add the boiling water on top and cook on low.

Kugel Batter Directions:

Grate the onion first and then the 7 potatoes (I suggest using a Braun food processer. Their kugel blade makes the best consistency).

Mix the grated onions and potatoes together and pour the boiling oil and water into the batter.

Add salt and pepper.

Continue Yapchik steps above (pour batter over the meat……)

You can leave out meat if you just want a yummy overnight kugel