Cheesy Mashed Potato Pierogi Bake

Directions

Preheat your oven to 375°F (190°C).

In a skillet over medium heat, melt 2 tablespoons of butter, then add diced onions. Cook until onions are translucent, about 5 minutes. Add garlic powder, dried thyme, ground black pepper, and ground nutmeg to the onions, and cook for another minute. Remove from heat and set aside to cool.

In a large mixing bowl, combine white flour and salt. Make a well in the center and add the egg, milk, and remaining melted butter (reserve 2 tablespoons of the melted butter for later). Mix using a whisk until dough comes together.

On a floured surface, knead the dough for a few minutes until it is smooth. Roll out the dough to about 1/8 inch thickness.

Cut out rounds from the dough using a glass or cookie cutter. Place a tablespoon of mashed potatoes in the center of each dough round. Top with a pinch of the cooked onion mixture and some shredded cheddar cheese.

Wet the edges of the dough with a bit of water, fold in half to enclose the filling, and press the edges together to seal.

Bring a pot of salted water to a boil and cook the pierogies in batches until they float to the surface, about 3 minutes. Remove with a slotted spoon and drain.

Grease a baking dish with some of the reserved melted butter. Arrange the cooked pierogies in a single layer in the dish.

Drizzle the remaining melted butter over the pierogies and sprinkle the remaining cheddar cheese on top.

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly and the edges of the pierogies are slightly crispy.

Remove from the oven and allow to cool for a few minutes before serving.