The Chew: Michael Symon’s Pierogi Lasagna, Potato Pierogi Casserole


The Chew: Michael Symon’s Pierogi Lasagna

Michael Symon put his own spin on traditional lasagna and made a pierogi lasagna on The Chew. Mario Batali gave him a hard time and said he couldn’t call it lasagna. Symon looked up the definition of lasagna and said it’s pasta, cheese and vegetables baked, which is what his pierogi lasagna has. To keep the peace, Symon decided to rename it “potato pierogi casserole.”

He used his grandfather’s pierogi dough and was inspired to make this dish at a food show that he attended in Cleveland. Symon said a woman came up to him and told him about the pierogi lasagna her family makes and suggested he make it on The Chew. Usually with lasagna, you boil the noodles before you bake them, but because the pierogi dough has butter and sour cream you don’t need to do that.


The Chew: Michael Symon's Pierogi Lasagna, Potato Pierogi Casserole

Michael Symon made a pierogi lasagna on The Chew, but Mario Batali made him rename it “potato pierogi casserole.”

The Chew: Potato Pierogi Casserole

Symon didn’t have much for Daphne Oz to help him out with because he said her dress seemed too nice. He layered dough, cheese, caramelized onions, bacon and potatoes, then repeated his layers. Symon told Clinton Kelly that no one could grate cheese and chop herbs like he could.

Symon served his pierogi lasagna/casserole with a dollap of sour cream. After tasting it, Batali said Symon could call it anything he wanted to. Check out the recipe below!


Michael Symon’s Pierogi Lasagna


For the Lasagna:

  • Pierogi dough
  • 1 pound bacon, chopped
  • 2 yellow onions, thinly sliced
  • 1 1/2 cups gruyere cheese
  • 1 1/2 cups farmer’s cheese
  • 2 lbs. russet potatoes, peeled and in large chunks
  • 1 cup hot heavy cream
  • 1 stick cold and cubed butter
  • salt and pepper
  • olive oil

To Top:

  • sour cream
  • finely chopped chives


Add the potatoes to a large pot and cover by two inches of water. Salt the water and bring it to a boil and reduce the temperature to a simmer. Cook the potatoes until you can pierce them easily with a fork. Strain the water and mash the potatoes while mixing in the cream and butter.

Add one tablespoon of olive oil and the bacon to a saute pan over medium high heat. Cook for about 10 minutes and then transfer the bacon to a plate. Add the onions to the pan with the bacon fat and cook over medium until the onions are caramelized. Remove from the heat and let cool.

Preheat the oven to 350 degrees F and butter a casserole dish. Roll the pierogi dough out to 1/8 inch thickness. Cut the dough into 14 to 20 4-inch by 13-inch strips.

Add a layer of pierogis dough on the bottom of the pan and slightly overlap the edges of the strips. Add a 1/2-inch layer of potatoes on top of the strips. Sprinkle on a layer of caramelized onions, bacon, gruyere and the farmer’s cheese. Continue to layer the dough, potatoes and onions/bacon/cheeses and finish with a layer of dough topped with cheese.

Bake for 40 minutes until bubbly and golden. Let sit for 20 minutes and serve with the sour cream and chives.



  1. Fr. Nicholas says

    Growing up, if Grandma “Busia” was too busy, we slapped together “SLOPPY PIEROGI” because it eliminated making dough, filling circles, various choices of fillings, crimping, putting under tea-towel and the tedious boiling! But I’d rather have Grandma’s, but she’s making pierogi in heaven!

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