Yield: Serves 6 to 8 | Prep Time: 1 hour | Cook Time: 1 hour 15 minutes
Of all the Polish foods that Martha Stewart loves, pierogi are her favorite. I spent a few years working for her, and I remember when they were made for a holiday party. As she has always been a role model to me, I think of Martha when I make them, too. My take is a bit different: layered like a lasagna and topped with bacon, the flavors and textures will remind you of traditional pierogi, but put together in the most convenient way!
INGREDIENTS
10 lasagna noodles, regular or no-boil
3½ pounds Yukon Gold potatoes, peeled and cut into chunks
5 tablespoons unsalted butter
1 tablespoon olive oil
2 onions, sliced
Pinch sugar
½ cup whole milk
½ cup half-and-half
½ cup sour cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 cups shredded sharp cheddar cheese
2 cups ricotta cheese, drained
8 ounces bacon, cooked and crumbled
DIRECTIONS
1. Preheat the oven to 375°F.
2. If using regular lasagna noodles, bring a large pot of water to a boil, add the noodles, and cook until al dente. (If using no-boil noodles, skip this step.) Drain and rinse, place on a lightly greased baking sheet, and cover until ready to use.
3. Bring a large pot of salted water to a boil, add the potatoes, and cook until tender, about 30 minutes.
4. While the potatoes are cooking, heat 1 tablespoon of the butter and the olive oil in a large skillet, add the onions and sugar, and sauté until the onions are golden and caramelized.
5. Drain the potatoes. Mash with remaining 4 tablespoons butter, the milk, half-and-half, sour cream, salt, and pepper until smooth. Mix in 3 cups of the cheddar.
6. Place 4 lasagna noodles on the bottom of the baking dish. Top with 1 cup of the ricotta. Spread one-third of the potato mixture on top of the ricotta. Spread one-third of the onions and one-third of the bacon over the potato mixture. Set 3 noodles on the bacon and top with the remaining ricotta, then layer with another third of the potato mixture, onions, and bacon. Place the last 3 noodles on top, then the remaining potato mixture, onions, and bacon.
7. Top with the remaining cheddar and bake for 30 minutes, or until golden. Serve.