This bake starts with frozen potato-and-cheddar pierogi. They are boiled briefly, just short of the package time, so they finish cooking in the oven without splitting.
A white cheddar sauce made on the stovetop goes over them, more cheddar goes on top, and a handful of panko tossed in olive oil turns crisp and golden as the dish bubbles.
How to Make It
Oven heated, pierogi par-boiled
Heat the oven to 375°F and grease a 2-quart dish. Boil the frozen pierogi for 2 minutes less than the package directs, then drain.
Roux, milk and cream
Melt the butter, whisk in the flour and cook 1 minute. Gradually whisk in the milk and cream and season with salt, pepper and garlic powder.
Thickened and finished with cheddar
Simmer until lightly thickened, then take it off the heat and stir in 1 cup of the white cheddar.
Pierogi sauced in the dish
Arrange the pierogi in the dish, pour over the cheese sauce and scatter the remaining cheddar on top.
Panko top, baked golden
Toss the panko with olive oil, sprinkle it over and bake 20 to 25 minutes until bubbling and golden. Finish with parsley.
Ingredient Notes
- Frozen potato-and-cheddar pierogi
- A 24-ounce bag. The potato and cheese filling keeps the dish meat-free.
- White cheddar
- A cup and a half: one cup melted into the sauce and half a cup on top.
- Panko breadcrumbs
- Half a cup tossed in a tablespoon of olive oil for the crisp scatter.
The White Cheddar Sauce
Made in one saucepan while the pierogi drain.
Roux
1 minute2 tbsp butter and 2 tbsp flour
The thickening base.
Dairy
Whisked in gradually1 1/2 cups whole milk and 1/2 cup heavy cream
A smooth, creamy body.
Seasoning
1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp garlic powder
Savoury depth for mild dumplings.
Cheese
Off the heat1 cup shredded white cheddar
A pale, melting finish.
Then tastePour it over the pierogi, add the rest of the cheddar and the oiled panko, and bake.
Success Tips
- Lay the par-boiled pierogi in a single slightly overlapping layer so the sauce reaches every half-moon.
- Drain the pierogi well before saucing; clinging water thins the white cheddar sauce.
- Watch the panko over the final five minutes of baking and tent with foil if it browns before the sauce bubbles.
Why This Recipe Works
- Boiling the pierogi two minutes short keeps their edges intact through the bake.
- A roux-thickened milk and cream sauce stays smooth around the dumplings instead of breaking.
- White cheddar melts pale and creamy, so the sauce keeps its light colour.
- Oiled panko browns evenly and gives a crunch against the soft dumplings.
Storage and Reheating
Refrigerate
Refrigerate leftovers promptly and reheat covered until steaming hot throughout.
Serving Ideas
Serve three or four pierogi per plate with plenty of the cheddar sauce and some of the crisp crumbs.
Frequently Asked Questions
Can I use homemade dumplings?
The recipe is written for frozen potato-and-cheddar pierogi, with the boiling time based on the package directions.
Is there any meat in it?
No. The pierogi are filled with potato and cheddar, and there is no sausage.
