The Day After Kugel


by Ziggy Gruber, Kenny and Ziggy's New York Delicatessen Restaurant

Posted on November 6, 2012 at 2:50 PM

The Day After Kugel

Serves between 6 and 8


  • 1/2 stick butter
  • 2 medium Idaho potatoes, shredded
  • 10 eggs
  • 2 cups of half & half
  • 4 ounces cream cheese, softened
  • 3/4 lbs. shredded Swiss cheese
  • 3/4 lbs. thinly sliced nova lox
  • 1 1/2 cups caramelized onions
  • 1 tbl. chopped fresh dill
  • Salt & Pepper to taste


Heat butter in frying pan and add shredded potatotes and season with salt and pepper. 

Cook potatoes until brown - do not mish so fast!

Place potatoes in a greased 9x13 glass dish.

Place shredded cheese evenly over potatoes.

Top cheese with caramelized onions.

Lay thinly sliced nova lox over the onions.

In a medium bowl, mix together softened cream cheese and 2 eggs; whisk until well blended and there are no lumps.

Add remaining eggs, half & half and dill, season to taste and whisk until nice and frothy. 

Pour cream cheese mixture over top of casserole and place in a preheated 325-degree oven and bake for 25 - 35 minutes or until golden brown. 

Can be served warm or at room temperature.