Similar to Italy’s ravioli, “pierogis” are Polish dumplings made from unleavened bread dough and stuffed with a filling, typically made from potatoes. In this dish, potato-and-onion pierogis are covered with a creamy sauce and cheese, then baked until bubbly and topped with bacon, green onions, and tomatoes. Bake in individual gratin dishes for fun individual […]
Similar to Italy’s ravioli, “pierogis” are Polish dumplings made from unleavened bread dough and stuffed with a filling, typically made from potatoes. In this dish, potato-and-onion pierogis are covered with a creamy sauce and cheese, then baked until bubbly and topped with bacon, green onions, and tomatoes. Bake in individual gratin dishes for fun individual […]
Ingredients 2 pounds russet potatoes, peeled and cubed 1.13 ounces all-purpose flour (about 1/4 cup) 2 cups 2% reduced-fat milk 1 cup unsalted chicken stock (such as Swanson) 3/4 cup light sour cream 1 1/4 teaspoons kosher salt 1/2 teaspoon black pepper 2 1/2 ounces sharp Cheddar cheese, shredded (about 2/3 cup) 6 center-cut bacon […]
Bread pudding becomes a main dish inspired by the flavors of a loaded baked potato. Preparing the puddings in individual ramekins gives them a dressier feel and shortens cook time. Ingredients 8 ounces multigrain bread with seeds, cut into 3/4-inch cubes Cooking spray 3/4 cup (3 ounces) shredded sharp cheddar cheese, divided 1/4 cup chopped […]