Underneath that crust is potatoes, cheese, bacon, and onions. Amazing.<\/figcaption><\/figure>\n\n\n\nHere\u2019s what I did: <\/p>\n\n\n\n
Ingredients<\/strong><\/p>\n\n\n\nFor the dough:<\/em> <\/p>\n\n\n\n- 1 egg<\/li>
- 8 T. softened butter, plus more for greasing the 9 x 13 <\/li>
- \u00be c. sour cream, plus more for serving<\/li>
- 1 T. chopped chives (I used freeze dried, though fresh is called for), plus more for serving<\/li>
- 1 t. salt <\/li>
- 2 c. all-purpose flour, plus more for rolling the dough<\/li><\/ul>\n\n\n\n
For the filling: <\/em><\/p>\n\n\n\n- 2 lb. potatoes, cut into large chunks<\/li>
- Salt and pepper, to taste<\/li>
- 1 c. heavy cream, heated until hot <\/li>
- 8 T. cold butter<\/li>
- 1 small container (about 15 oz.) ricotta cheese<\/li>
- 1 T. olive oil<\/li>
- 1 lb. bacon, chopped<\/li>
- 2 large onions, thinly sliced<\/li>
- 1 \u00bd c. shredded Gruyere<\/li><\/ul>\n\n\n\n
Directions<\/strong><\/p>\n\n\n\nFor the dough preparation: <\/em><\/p>\n\n\n\nCombine the egg, butter, sour cream, chives, and salt with your hands in a medium bowl. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate at least two hours and up to a couple days. <\/p>\n\n\n\n
For the filling:<\/em><\/p>\n\n\n\nPut the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil, season with salt, and reduce heat to maintain a simmer. Cook until a knife easily pierces the potatoes. Drain and return to the pot and mash the potatoes, slowly mixing in the hot cream and cold butter. Add in the ricotta, and season with salt and pepper. Set aside. <\/p>\n\n\n\n
Warm the olive oil in a large skillet over medium heat. Cook the bacon, stirring occasionally, until crisp. 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 often, until the onions are caramelized and sweet. Let cool. <\/p>\n\n\n\n
For the casserole\/To finish: <\/em><\/p>\n\n\n\nHeat the oven to 350 degrees. <\/p>\n\n\n\n
Butter a 9 x 13 in. casserole dish. Roll out the pierogi dough on a lightly floured surface to a \u215b in. thick rectangle, and cut into 4 x 13 inch strips (kinda like lasagna), rolling scraps as necessary. You\u2019ll need about 12 strips (the original called for more, but I couldn\u2019t make it work, and mine turned out fine).\u00a0<\/p>\n\n\n\n
To assemble the casserole, arrange one layer of pierogi dough strips on the bottom of the dish, slightly overlapping the edges of the strips. <\/p>\n\n\n\n
Spread about half the potatoes on the dough. Top with onions, bacon, and a sprinkling of Gruyere. Place another layer of dough strips, and repeat the filling layers, finishing with the dough, followed by a little more Gruyere and some pepper.\u00a0<\/p>\n\n\n\n
Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest about 15 minutes, serve with a dollop of sour cream and sprinkle of chives, and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
When I think of my family, I almost always think of food. I don\u2019t know if that says more about me or if we are all just incredibly food-oriented. I think it\u2019s the latter, but this week\u2019s recipe is maybe a case for the former. Though I\u2019ve never been to Poland or even really raised … <\/p>\n
Continue reading “Pierogies, unwrapped”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9,8],"tags":[32,407,316,229,128,51,21,496],"_links":{"self":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/929"}],"collection":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/comments?post=929"}],"version-history":[{"count":1,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/929\/revisions"}],"predecessor-version":[{"id":930,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/posts\/929\/revisions\/930"}],"wp:attachment":[{"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/media?parent=929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/categories?post=929"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/christiniacrippes.com\/food\/wp-json\/wp\/v2\/tags?post=929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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