Most amazing kugel

I wish I could post the image but I’ll describe it as best as I can. The bottom layer is potato kugel, there’s what appears to be a layer of pastrami on top followed by another potato layer so that if you cut a piece it looks like layer cake inside. The crust on top and the sides is all yellow and brown and crispy. Nothing at all like the mushy gloopy yapzigs I’ve seen.

Whoops! No pastrami! But here’s the recipe and see why I thought there was and maybe figure out how to make it work with pastrami?

15 shallots, thinly sliced

1 cup balsamic vinegar

8 lb. Yukon gold potatoes, grated (approximately 12-14)

1 bunch thyme (approximately 12-14 sprigs)

Preheat the oven to 350 degrees. In a heavy gauge pot, combine the shallots, balsamic vinegar, sugar, and port wine, bring to a simmer, and cook until dry.

In a large bowl, combine the grated potatoes (remove excess water), salt, white pepper, thyme, and the extra virgin olive oil and mix until fully combined.

In a greased baking pan (9×13), spread half of the potato mixture evenly. Pour the shallot jam on top and spread evenly. Finish with the remaining half of the potato mixture and cover completely. Place uncovered in the oven for approximately 90 minutes.

Remove and let the cake rest for 15 minutes before slicing.

From The Prime Grill Cookbook