| Level: | Intermediate |
| Total: | 4 hr 15 min |
| Active: | 1 hr 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 large egg
- 8 tablespoons unsalted butter, softened, plus more for the baking dish
- 3/4 cup sour cream, plus more for serving
- 1 tablespoon chopped fresh chives, plus more for garnish, optional
- 1 teaspoon kosher salt
- 2 cups all-purpose flour, plus more for rolling the dough
- 2 pounds russet potatoes, peeled and cut into large chunks
- Kosher salt and black pepper, to taste
- 1 cup heavy cream, heated until hot
- 8 tablespoons cold butter, cubed
- 1 tablespoon olive oil
- 1 pound bacon, chopped
- 2 large yellow onions, thinly sliced
- 1 1/2 cups shredded Gruyere
- 1 1/2 cups shredded farmer’s cheese
Instructions
- For the pierogi dough: Combine the egg, butter, sour cream, chives and salt with your hands in a bowl. Don’t worry if the mixture is not uniform and, as with pie dough, don’t overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
- For the filling: Put the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Season with salt and pepper to taste and set aside.
- Warm the olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium, add the onions and toss to coat with the bacon fat. Season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet. Let cool.
- Preheat the oven to 350 degrees F. Butter a 13-by-9-inch casserole dish or metal pan.
- Roll out the pierogi dough with a rolling pin on a lightly floured work surface to a 1/8-inch-thick rectangle. Cut into 4-by-13-inch strips, re-rolling the scraps as necessary. You will need 14 to 20 strips.
- To assemble: Have the mashed potatoes, crisp bacon, caramelized onions, pasta strips and cheeses ready on a work surface. Arrange one layer of pierogi dough strips on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2-inch layer of potatoes on top of the dough. Top with some caramelized onions, bacon and a sprinkling of both Gruyere and farmer’s cheese. Repeat the layers to use the remaining ingredients, finishing with the dough, followed by some Gruyere and farmer’s cheese. Season the top with pepper.
- Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives if using.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 636 |
| Total Fat | 48 g |
| Saturated Fat | 24 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 17 g |
| Cholesterol | 135 mg |
| Sodium | 605 mg |
Reviews
We have made this a few times now. It’s so much easier than trying to make actual pierogi’s, and is a HUGE hit at pot luck’s at church or work.
I need a few ingredients to make this but plan on making it soon , I’ve been making a casserole version called American perogies since around 1990 made similar but with egg noodles, half of them on bottom Layer on your Caramelized onions in butter then your mashed potatoes a layer of sharp American cheese the rest of the egg noodles, the rest of the Caramelized onions in butter then cover it with shredded cheddar cheese stick in toothpicks and cover with aluminum foil cook for 45 minutes until bubbling remove cover and cook til nice and golden. I can’t wait to try it with this homemade dough! But in a rush egg noodles work great, I have brought this dish to many outings and also on vacation serve for dinner, breakfast and lunch and my husband would have for a midnight snack as well. I make a double batch every time!
Flavor is good, can’t say it’s something I would order at a restaurant, but a nice homey food recipe. The dough wasn’t as forgiving for me as it seems to be for others. Flavor is a 4, due to the many dishes I had to use and steps it took the dish would actually be a 3.5 for me (not sure the effort involved is worth it to make regularly). But for a big gathering it’s a nice side dish for sure.
Sooo good! Great side dish to a bbq
It is to die for, we loved this recipe! If you are somebody who likes pierogis I would definitely recommend it, and even if you don’t I still would. It has so many textures and flavors. It is delicious!
This is an outrageous dish… everyone loved it. I followed the video versus the written recipe. One quick note, the farmers cheese is not shredded… it’s more like a firm ricotta. In the video, Michael mixed the cheese into the potatoes which makes it much easier to layer this dish. I also used white cheddar cheese instead of gruyere as this was what was used in the video and it’s what I had. I recommend watching the video. Way to go Michael Symon… this is a keeper!!
So delicious!! Perfect for many meals! Easy to make!!
So so good
This recipe is absolutely delicious!
My family loved it! I watched the video as I made it and I surprised myself how comprehensive it was, I could stop and start it when I needed to. It was like cooking right along side Michael
Thank you!
My family loved it! I watched the video as I made it and I surprised myself how comprehensive it was, I could stop and start it when I needed to. It was like cooking right along side Michael
Thank you!
Absolutely delicious! My family said “this is one of the best meals you’ve ever made”—definitely a winner!