My family loves potato au gratins, but sometimes it's time consuming to peel and cut up all the potatoes into thin slices. I thought, what if I use pierogie's instead of potatoes and use the same recipe I love for potato gratin! WELL, I think I'm a genius on this one! SCORE!! So much faster, and unbelievably GREAT tasting!! I served it on Christmas Eve with my extended family as a side to our beef tenderloin and everyone loved it! You'll thank me for this one!! :)
1 2 pound bag frozen potato and onion pierogies (or potato and cheese)
1 cup heavy whipping cream
1 small onion, minced
2 cups sharp white cheddar, grated
1 stem of rosemary, needles taken off stem and chopped
1 tsp sugar
1 tsp black pepper
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| Take the frozen pierogies and sauté them in a big sauté pan with some olive oil, and sauté them until they are no longer frozen, and have some golden brown to them. |
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| In a measuring cup, bigger than 1 cup, pour in the whipping cream, add the minced onion, rosemary, pepper and sugar. (doesn't need salt, as the pierogies and white cheddar are salty. You can be the judge on that.) Stir. |
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| Place cooked pierogies in a 13X9 pan, sprayed with Pam. |
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| Pour the cream and onion mix over the pierogies, top with the white cheddar cheese. |
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| Bake in a preheated 350 degree oven for 25-30 minutes, until hot and bubbly! |
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| The final masterpiece!! I tell you~ you will LOVE IT!! Like I said~ you can thank me later!! ;) |
