Perogie Supreme Recipe

Cook bacon

In a large skillet over medium heat, add the diced bacon. Cook, stirring occasionally, until the pieces are crispy and golden, about 7–9 minutes. Use a slotted spoon to transfer most of the bacon to a small bowl, leaving about 1 tablespoon of bacon fat in the pan. Reserve 2 tablespoons of the cooked bacon for garnish (bacon bitz).

Sear kielbasa & onions

To the skillet with the reserved bacon fat (add 1 tablespoon olive oil if needed), increase heat to medium-high. Add the kielbasa slices in a single layer and cook until browned on both sides, about 2–3 minutes per side. Push kielbasa to one side, add the sliced onion and 1 tablespoon butter, and cook until onions are softened and starting to caramelize, about 6–8 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove kielbasa and onions to a plate and keep warm.

Pan-fry perogies

If using frozen perogies, thaw briefly per package instructions (or boil for 3–4 minutes) and pat dry. In the same skillet, add remaining 1 tablespoon butter and arrange the perogies in a single layer. Pan-fry over medium heat until golden and crisp on both sides, about 3–4 minutes per side. Season with 1/4 tsp salt and a pinch of pepper. Return the cooked kielbasa and onions to the skillet to warm through and gently toss with the perogies.

Add roasted garlic

Stir in the mashed roasted garlic cloves so the flavor disperses evenly among the perogies and kielbasa.

Assemble and top with cheese

Transfer the perogie, kielbasa and onion mixture to an oven-safe serving dish or cast-iron skillet. Sprinkle the shredded cheddar evenly over the top. Scatter most of the cooked bacon over the cheese (reserve bacon bitz for final garnish).

Melt cheese

Place the dish under a preheated broiler (or in a 425°F / 220°C oven) for 2–4 minutes, watching closely, until the cheddar is melted and bubbling and lightly browned. Remove from oven.

While the perogies are cooking, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 3 tablespoons buttermilk, 1/2 teaspoon dried dill, 1/2 teaspoon dried parsley, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper in a bowl until smooth. Taste and adjust consistency with an extra tablespoon of buttermilk if needed. Chill until ready to serve.

Remove the broiled perogie skillet from the oven. Dollop the warmed dish with 3 tablespoons of chilled sour cream in several places, then drizzle or spoon the prepared ranch sauce over the top to taste (start with 2–3 tablespoons).

Sprinkle the reserved crispy bacon bitz and chopped chives over everything for color and crunch.

Serve immediately: use a spatula to portion the cheesy perogie and kielbasa mixture onto plates. Offer extra ranch and sour cream at the table.