Chef Michael Symon's Pierogi Lasagna Recipe

Name: Chef Michael Symon's Pierogi Lasagna Recipe
Yield: 12
Ingredients: Pierogi Dough:; 1 large egg; 3/4 cup sour cream; 8 tablespoons unsalted butter, softened; 1 tablespoon chopped fresh chives; 1 teaspoon kosher salt; 2 cups all-purpose flour, plus more for rolling dough; Filling:; 2 pounds russet potatoes, peeled and cut into large chunks; Kosher salt and freshly ground pepper; 1 cup hot heavy cream; 8 tablespoons cold butter, cubed; 1 tablespoon olive oil; 1 pound bacon, chopped; 2 large yellow onions, thinly sliced; 1 1/2 cups Gruyère cheese, shredded; 1 1/2 cups farmer's cheese, shredded; Garnish:; Sour cream; Finely chopped chives

Chef Michael Symon's Pierogi Lasagna Recipe was pinched from <a href="http://easteuropeanfood.about.com/od/polishnoodlesanddumpling/r/Chef-Michael-Symons-Pierogi-Lasagna-Recipe.htm" target="_blank">easteuropeanfood.about.com.</a>

"This recipe for Pierogi Lasagna is from Michael Symon, James Beard Foundation Award-winning chef, author and owner of several restaurants in Cleveland, Ohio, and Detroit. He also appears regularly on the Food Network and The Chew on ABC-TV. Symon is of Greek, Sicilian and Eastern European heritage, so this fusion of an Italian dish made with a Polish twist is an example of how the chef rolls. Symon and esteemed chef Mario Batali offered recipes for a Super Bowl party score in Parade magazine. But you really don't have to wait for a championship football or World Cup soccer game to try this tasty casserole. I make a similar dish using real lasagna noodles and call it Easy Pierogi Casserole. (Here are step-by-step instructions.) Symon gives directions for making his own noodles. ..."

INGREDIENTS

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Pierogi Dough:

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1 large egg

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3/4 cup sour cream

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8 tablespoons unsalted butter, softened

•

1 tablespoon chopped fresh chives

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1 teaspoon kosher salt

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2 cups all-purpose flour, plus more for rolling dough

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Filling:

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2 pounds russet potatoes, peeled and cut into large chunks

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Kosher salt and freshly ground pepper

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1 cup hot heavy cream

•

8 tablespoons cold butter, cubed

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1 tablespoon olive oil

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1 pound bacon, chopped

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2 large yellow onions, thinly sliced

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1 1/2 cups Gruyère cheese, shredded

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1 1/2 cups farmer's cheese, shredded

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Garnish:

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Sour cream

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Finely chopped chives

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