Potato and Cheese Perogies have got to be one of my favourite comfort foods and homemade is THE best! But, they’re so much work. You spend all afternoon making them only to have half of them eaten at dinnertime.
I used to get together with my sister-in-law and we’d make big batches of cottage cheese perogies together. That definitely made the whole experience a lot more fun and worthwhile, but it’s still not something I would want to do every week.
I grew up with homemade perogies and I honestly don’t know how my mom did it. Three growing boys and one growing girl (with an appetite to rival the boys). Yikes! It must have been like slave labour. And yet she did it. And, every week she would bake fresh buns and bread out the wazoo. How did she ever find time to make homemade pizza pops on top of it all? She was (is!) wonder woman, I tell you.
I came up with this recipe one day when I was really craving homemade perogies but I didn’t have the time or energy to conquer them. You can use this same method with any of your favourite perogi fillings.
All you do is cook up some cannelloni, cut them in half, pipe in some filling, cover and bake for 20 minutes, top with your favourite toppings, bake a little longer, and you’ve got yourself some homemade perogies!
Since my favourite filling is potato and cheese, and since many people will be looking for ways to use up their Thanksgiving mashed potatoes, I thought I would head in that direction this time around. I topped mine with an easy Ham and Garlic Cream Sauce. Heavenly.
Now you can have homemade perogies on a weeknight, made from scratch, and your children will think you’re wonder woman. ;)
Note: I like to keep the peel on my mashed potatoes when I make them just for us, because that’s where most of the nutrition is. If you do the same, know that those potatoes will work fine in this recipe.
- 2 cups leftover mashed potatoes, warmed
- 1 cup grated cheese (cheddar is yummiest)
- ¼ teaspoon onion powder
- 12 cannelloni, cooked according to package directions and cut in half width-wise.
- 1 tablespoon butter
- 2 garlic cloves, minced
- ¾ cup heavy cream
- ¼ teaspoon salt
- pepper, to taste
- ½ cup chopped ham
- Mix together filling ingredients. Place in a large resealable plastic bag. Snip off the corner of the bag and pipe the filling into each cannelloni half, until full. Place, in a single layer, in a 10 cup casserole dish and cover with foil. Bake at 350º F for 20 minutes.
- Meanwhile make the sauce: Melt butter in a small saucepan, add garlic and cook for 1 minute until softened. Add cream, salt and pepper. Bring to a boil and simmer for 15 minutes to reduce.
- Once the filled cannelloni are done baking, remove from oven, sprinkle with ham and pour sauce over all. Bake, uncovered, for 10 minutes, or until sauce is bubbly.