Open Faced Pierogi
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 4 small russet potatoes
  • 1 pound Italian Sausage, casing removed*
  • ½ cup sour cream
  • 1 small onion, chopped
  • 2 cups shredded cheddar cheese
Instructions
  1. Preheat oven to 350 F.
  2. In a medium sized pot, bring 4 cups of water to a boil over high heat. Cut potatoes into 1 inch cubes. Place potatoes in the pot once the water has come to a boil. Boil the potatoes until they are easily pierced with a fork, about 10 minutes.
  3. Meanwhile, cook Italian Sausage in a medium size skillet over medium high heat. Break up the sausage into smaller pieces as the sausage is cooking. If using Italian sausage with the casing removed (not ground turkey with spices to simulate Italian sausage), drain the fat from the cooked meat. Set aside.
  4. Drain potatoes and place in a medium sized bowl. Mash potatoes until no more lumps remain. Add sour cream and onions and stir to combine.
  5. Place half of the cooked Italian Sausage on the bottom of a casserole dish. Place half the mashed potato mixture over the Italian Sausage. Sprinkle one cup of cheese evenly over the mashed potatoes. Repeat layers one more time.
  6. Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted.
  7. Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/open-faced-pierogi/