cheddar & potato pierogi lasagna
Just like your half-Polish, half-Italian grandmother used to make!
Everyone who’s ever had pierogies loves them. Unless they don’t like potato, cheese, pasta or butter, in which case they are clearly mad. I have yet to make pierogies, but I have a little ace up my sleeve called pierogi lasagna. It’s very easy, if time consuming.
Recovering carbophiles may wish to avert their eyes, lest they become entangled in the enticing mesh of potatoes and pasta. On the other hand, this dish is relatively low fat (remember, the butter is being distributed among 12 servings, and I found that fat free cheddar did the trick quite adequately), and they sit like a brick in your stomach, so you’re not likely to want more than one piece of the stuff.
We begin, predictably, with potatoes. These are some of the most beautiful reds I’ve seen in a long time.
The skin was so lovely, in fact, that I left it on. That’s my usual preference anyway, though.
Stir in some cheddar and sour cream. I left out the butter, for now.
Sautee a sliced onion in a 1.5 sticks of butter. This is why there was no butter in the potatoes.
Now we begin the lasagna part of all this. Spread a little onion-butter on the bottom of a 9×13 baking dish.
Lay down some noodles.
Spread potatoes little by little. It helps to drop a dollop, then spoon it out, working row by row along the noodles.
And then some onions and butter on top of that.
Repeat that a few times, then top with noodles and the rest of the butter and onions. There should be more of this stuff on top than in any of the layers.
Bake for 20 minutes and you get this.
Use your baking time as an opportunity to fry up some kielbasa. Enjoy the hell out of it.
Pierogi Lasagna
1 lb lasagna noodles
4 lbs red or white potatoes
1/4 c sour cream (optional)
1/2 c milk
2 c shredded cheddar cheese
3/4 c butter (1.5 sticks)
1 onion, sliced in rings
Cook the noodles. Chop potatoes into 1″ cubes, place in pot of cold water (enough to cover), and allow to come to a boil. Continue boil until potatoes are soft enough to yield to a fork stab. Drain, mash, blend with a mixer. Toss in the optional sour cream and milk, mix some more. Add salt to taste. Stir in cheddar.
Melt all the butter over medium-high heat, then sautee onion until the rings no longer hold their shape.
Preheat oven to 375. Grease the bottom of a 9×13 baking dish with some of the onion-butter. Lay noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle. Once done, smooth the potatoes, then spread about a quarter of the onion on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with noodles and the remainder of the onions and butter.
Pop in the oven for 20 minutes. Allow to cool 10 minutes before cutting and serving.
I make a simliar version of this. Yours looks so very good! Growing up in a little town in the suburbs of Pittsburgh, we grew up buying pierogi from the neighborhood church ladies every Wednesday. If you can’t buy them from some church ladies, or you don’t make them yourself (like I don’t) this is pretty good. This dish goes over well at my house.
Ooooh – that looks so good – and bad for you at the same time.
oh wow talk about a delicious looking carb fest!! yum!
MMMMMMMMMMMMMM. I just had the recent pleasure of making pierogi with the help of three REAL Polish girls. With the authentic cheese they use in Poland. They were awesome but it took three hours, so I can see why pierogi lasagna is a terrific idea!
I think I just died a little inside this looks so insanely good. Would it be too crazy rich with a little butter and mustard sauce poured over it? For some reason that sounds really good to me…
This is a great idea. I’d like even more onions myself and more caramalized. Would you eat this with sour cream or a dollop of plain yogurt??
I really like that you left the skins on. Skin’s the best part and healthier and adds colour to the dish.
I’ve starred this on Tastespotting.
This is absolutely carb-crazy. Right up my alley!
I tried a version of this at a picnic last summer.
It had crispy bacon, cheddar, AND sour cream (which turned to cheese as well) between the layers and was the most unbelievable thing.
So rich, I could only take 3 bites of it, but soooo good.
i could totally just eat those mashed potatoes with the cheddar by themselves, but add more carbs and that’s just amazing! so hungry.
I am adding this to our holiday menu. I love making pierogis, but they seem to disappear so quickly. This looks like a good substitute when I need a pierogi fix.
tami – truly we are dinner sisters. How do you do yours differently?
amanda – yes.
ashley – thanks!
smörgåsbroad – SO jealous! What is the authentic cheese out of curiosity? I can only assume it is not Vermont cheddar.
jesse – it’s ALREADY covered with butter, but I have not enjoyed it with a mustard sauce. You, however, are free to enjoy however you so wish. =)
natasha – you should be my food stylist! I hid the sour cream in the potatoes, what a missed opportunity. Kudos on your skin fetish, and extra thanks for the star!
rachaelfaith – you know you wanna . . .
anonymous – I considered bacon, but figured I had my fat fill for the day as is.
becky – it’s everything you dream it would be.
eat! – That’s totally flattering! It’ll be like I get to cook for a second family come holiday times. =)
YUM! i have never heard of this and would have never thought such a wonderfully carbo-laden dish existed. i need to make this asap… i think i’ll add bacon though… just cause.
Genius. I want this so badly. This is now on my weekend list. You are a goddess and we shall celebrate in your name.
I made this last night, and it was good. My only comment would be that I wish I had seasoned the mashed potatoes before layering them in the lasagna.
Other than that, it was very unique and enjoyable. Now I have about 8 servings leftover so I can destroy my gut.
Yeah. I saw the fruit salad… but I ended up over here commenting on this lasagne.
It looks spectacular (not to mention carb-o-licious). What a great way to get the flavors of the perogie together in a flash. I am now your devotee
Pure evil. It's 9:30pm and I'm considering going to buy the ingredients.. No better time for Cheddar & Potato Pierogi Lasagna than after midnight.
I just made this with mini-Yukon gold potatoes and pepperjack cheese. Tasty and filling for turkey day!
I’m going to make this tomorrow with a few substitutions. I feel like you could do it with a lot less butter, so we’ll see, but I’m gonna add sauerkraut and kielbasa and then for cheese use a mix of smoked swiss/cheddar and a mix of cheddar and mozzarella.
Gonna do this! Wow!Onions!Onions!Onions!
Thanks Glad I stumbled your site
I am not so sure I would want to see the nutrition information on this one but it sure would make my taste buds happy.
i added bacon to it…reminded me of a breakfast dish…you could do the same with hash browns
thanks!!!
hey there! this looks fantastic, any tips on cooking the noodles?
For some reason, this brings a huge smile to my face. Looks so warm and comforting.
Ohhhhh my, this looks delicious. I love pirohi!
I made this tonight. OMG!!!! FOOD PORN!!!!!!!!!! I used a lot more onions and butter. Cause if you’re gonna do it, DO IT. Man, this was freaking awesome.
Oh, Aleta. How funny! I just wandered back through your posts and found this. Traditional Polish Pierogi was my first official entry after my introduction on my food blog. In fact, it was mentioning to several friends that I had made homemade pierogi that inspired me to start Full (Gastronomic) Tilt in the first place. I so enjoy your site!
Dear, god. This looks amazing. Thank you!
I cannot wait to try this out! I am currently studying in Poland and would love to make this for my Polish neighbors. Also, I love the finished pic with the Kielbasa on the side, its a perfect Polish touch.
made this tonight…sigh. we added some cheese to the top as well, but next time i shall add more onions! hooray!
[...] Recipe from Omnomicon [...]
[...] * Cheddar & Potato Pierogi Lasagna (I will be adding bacon to ours), Kielbasa Sausage, Apple [...]
can this dish be prepared and frozen then thawed and baked?
going to hunting camp and don’t want to spend alot of time cooking at camp.
thank you,
Enjoy this dish with a fine bratwurst or currywurst and a nice german bier… cheers!
This is exactly how my mom makes it! And I am looking forward to making it for my very own first Easter living away from her. I can’t wait!!
[...] need an occasion to make this delicious monstrosity, but I’m afraid it might kill [...]
I love this, and I think I have everything to make it right now. Also, I am mad in love with your blue pyrex and white mixing bowl, where did you find such gems?
I am of polish descent, and learned to make pyrogie from my mom, and watched my grandma make it as a tot – we make it often, but i have to say, i had not thought of doing this! (i don’t know what authentic cheese is….) but i use a combo of cheddar, jack, american and swiss, if i have it, in my potatoes, and season them very well with pepper, and some salt – almost over season them, as the taste fade a bit – I also put the onions in the potatoes, and caramelize them well – but i love the layering here! I would suggest putting a thin layer of sour cream on top at the table, to give flavor (!) and cut down on how much gets taken, as it’s the real finisher for us.
Wow – i can’t wait to tell my mom about this (what do you want to bet she already knows, just never thought to share!)
Thank you so much for sharing – i ‘pinned’ this one!
LOVE this!!! I do something similar, I put the mashed potatoes and cheese inside jumbo stuffing shells, my family always gets so excited when I make it!
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