Polish Potatoes

Michelle Koletar/Mertz


This is an easier way to get the same taste of pierogies, some say even better! Not for the "low-fat" crowd -- this is comfort food in the way I was raised (in a Hungarian family). Smells wonderful cooking -- great for potlucks -- and can be used as a side or main course @ any meal.
I am a good cook; not a good photographer, so apologize for the bad picture. :)


★★★★★ 2 votes

40 Min
1 Hr


  • 5
    onions, sliced thin (not diced!). (yes, you want that many onions!)
  • 2-3 Tbsp
  • 6 c
    mashed potatoes
  • 8 oz
    cream cheese
  • 8-10
    lasagna noodles, cooked (i always make more noodles than i need in case some break)
  • 1 lb
    cheddar cheese, sharp (shredded & i use more than 1 lb b/c i love cheese)

How to Make Polish Potatoes


  1. Heat oven to 350 degrees. Grease a lasagna pan with either baking spray or butter.
  2. Sautee onions in butter on medium heat for about 10 mins. or until soft, but not carmelized. Sprinkle w/ some salt.
  3. Add the cream cheese to the mashed potatoes (add milk, butter & salt & pepper to your mashed potatoes, as normal) & mix until well blended.
  4. Begin to assemble: Put half of the onions on the bottom of your pan. Then top w/ half of the lasagna noodles, a layer of the potato mixture, then 1/2 of the shredded cheese. Repeat so that you end w/ cheese on top. I add Hungarian paprika and more salt & pepper to the top of the final mashed potato layer. Bake in oven covered w/ alumninum foil (not tight so cheese doesn't stick, or spray foil w/ baking spray) for 30 mins, then remove foil for another 30 mins. Let sit for about 15 mins before you attempt to cut. Enjoy!

Printable Recipe Card

About Polish Potatoes

Course/Dish: Potatoes
Hashtags: #cheese, #polish, #pierogies

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