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Thursday, September 30, 2010

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 cubes, place in pot of cold water (enough to cover), and allow to come to a boil. Continue to 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.



Close up of yummy!



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 913 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.

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