Because we finally figured out how to serve it without it looking like a sloppy mess.
Did you ever wonder how to serve an overnight potato kugel without losing your Hungarian balebusta reputation? Ok fine, let’s not exaggerate. But also, these things really matter to me. I will not cook or serve something that isn’t appealing. That is, if I can help it.
Even cholent is more attractive and containable than overnight potato kugel. It can be brought to the table in a large communal bowl or in single serve crocs (so cute!). The point is, that for years I couldn’t figure out how to serve the potato kugel on Shabbos day. Cutting it doesn’t work (it won’t hold).
After much thought, I discovered that using a Pyrex is the perfect solution.
This is how I do it now:
Every Friday I prepare a double recipe (or at times, 1.5x recipe) of this classic potato kugel, our favorite. I divide the mixture between a few pans, including one round Pyrex Baking Pan like this one
or even just the round Pyrex storage container shown in the photo and proceed to bake it according to the recipe. Sometimes, I will even bake a few round ones, for example before Yom Tov.
Once baked, I will sometimes place it into a resealable bag and freeze it until ready to use.
If using for the following day, I place it into a 9 x 13-inch pan and cover the whole thing well with heavy duty foil. Then, place it in a 200⁰F oven overnight. (that’s where the name comes from, correct?)
And forget about it.
This can also be placed in a warming drawer, it’s pretty much the same thing as an oven on 200F.
Once ready to serve, you will need to be careful. First, run a knife along the circumference of the kugel.
Then, top it with a plate and flip it.
Very carefully remove the Pyrex (it’s hot! And hard to grip!). Use oven mitts or a towel.
Then, place another plate over it and flip it again.
And there you have it.
A round kugel that you can slice and bring to the table and it looks (and tastes) fabulous!
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