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Pierogi Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Loaded Potato Pierogi Bake Finished with Pierogi Olive Oil Blend

Creamy potatoes, tender pierogi, crisp bacon, and melty cheese bake together in one cozy casserole, then get finished with Pierogi Infused Olive Oil Blend for a savory onion-garlic-dill lift that makes every bite feel extra welcoming.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Side Dishes
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons butter
  • 6 slices bacon chopped
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 12 frozen cheese pierogi
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons Pierogi Infused Olive Oil Blend

Equipment

  • 1 Large pot For boiling the potatoes
  • 1 Large skillet For cooking bacon and building the filling
  • 1 9x13-inch baking dish For assembling and baking
  • 1 Mixing bowl For the sour cream mixture
  • 1 whisk For combining the sauce
  • 1 Wooden spoon For stirring and folding

Method
 

Instructions
  1. 1. Preheat the oven to 400°F and grease a 9x13-inch baking dish.
  2. 2. Bring a large pot of salted water to a boil, add the potatoes, and cook until just fork-tender, about 10 minutes; drain well.
  3. 3. While the potatoes cook, melt the butter in a large skillet over medium heat and cook the bacon until crisp.
  4. 4. Add the onion to the skillet and sauté until soft and lightly golden, then stir in the garlic for 30 seconds.
  5. 5. Fold the cooked potatoes into the skillet with the salt, black pepper, and smoked paprika.
  6. 6. Spread half of the potato mixture in the baking dish, layer in the pierogi, then spoon the remaining potatoes over the top.
  7. 7. Whisk together the sour cream and milk, then pour it evenly over the casserole.
  8. 8. Sprinkle the cheddar and mozzarella over the top and cover the dish with foil.
  9. 9. Bake for 20 minutes, uncover, and bake 10 to 15 minutes more until the cheese is melted and the edges are bubbling.
  10. 10. Finish with chopped chives and a drizzle of Pierogi Infused Olive Oil Blend before serving.

Notes

Drizzle the Pierogi Infused Olive Oil Blend after baking so the onion, garlic, and dill notes stay vivid. If you want a little extra crisp on top, broil the casserole for 1 to 2 minutes at the end and watch it closely. Leftover pierogi bake makes a great next-day skillet reheat with a splash of milk.

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