Pan Pierogi

If you are a lover of Pierogi then this dish is for you. The recipe can be easily double or tripled for a great potluck contribution. This potato dish can be made as a side dish or with the addition of meat, a main dish that'll knock your pierogi loving socks off.

Easy to put together and made with ingredients that most have on hand, it's a quick dinner for those nights when time seems to slip away. Filling and tasty, it's one of our favorites. You can switch up the cheeses, meats, or even add flavorings to the potatoes and create your own version. The inside is creamy and the lasagna noodles get a little crunchy on the edges (the part I like the most!). This is a perfect Autumn/Winter dish.. try it! :D

Pan Pierogi

1 large vidalia onion, either sliced thinly or diced medium
2 TBS. butter
9 lasagna noodles, cooked al dente
3 c. smashed potatoes (I cheat and use a bag of pre-smashed potatoes - Yoder's brand)
handful of fresh, snipped chives*
1 c. sour cream*
2 c. shredded cheese (I'll usually use 1 c. swiss and 1 c. sharp cheddar)
1 package of Keilbasa sausage, sliced on the diagonal* (I use Hilshire Farms)
1 TBS. butter

Preheat oven to 375º F. Butter a 8" x 8" baking dish - I usually use a glass Pyrex.

Saute the onions in 2 TBS. of butter until lightly browned and carmelized.

I like to buy the regular smashed potatoes and then in a med. saucepan I heat them and add the sour cream and chives. This is optional. You could add the potatoes cold or buy the flavored kind or smash your own - do whatever you feel is best.

Place 3 lasagna noodles in the bottom of your baking dish and then spread about 1 c. of the smashed potatoes on top. Sprinkle potatoes with 1/2 the onions.



Next layer is the cheese, I usually do a small handful of each flavor (making sure to reserve some for the top).



Top with the sliced keilbasa, if you are using.



Then start your layers again; noodles, potatoes, onions, cheese, sausage. Top with last 3 lasagna noodles and the remaining cheeses. Slice off excess lasagna noodle so that it's flush with the top of the dish. If you don't, the excess noodles will burn. Dot the top with 1 TBS. butter and bake, uncovered for 45-60 minutes, or until golden and bubbly.



Let sit for about 5-10 minutes so it will set up and make for easier cutting.

*Note:The chives, sour cream and Keilbasa are optional - use whatever you want or leave plain. Also, if I have it on hand, I sometimes like to add about a 1/2 c. of sauerkraut to the onions when sauteing. Adds a nice lil zing! :D