I grew up in a community which is of strong Ukrainian heritage, and this recipe comes from an aunt who lives there. I have no idea of the dish’s authenticity, but no-one cares! We make this for a treat or when feeling lonesome; it goes well with sausage or ham. We prefer buying perogies from a local lady back home if possible, but I use nearly any brand of potato and cheddar perogies.
Fry onions in butter in a heavy skillet on medium-low until transparent (don’t brown them). Pour in cream, salt and spices and bring to boil. Simmer for about 15 minutes.
Meanwhile, if the perogies have a sturdy dough on them, they need to be thrown into boiling water for about two minutes before assembling the dish. Then arrange thawed perogies in a greased, deep covered baking dish. Pour the sauce over the perogies to coat them. Cover, and bake in preheated 350 F oven for 30 minutes or longer until bubbly and the dish looks browned and yummy.
This has a tendency to boil over, so the deep dish is more to avoid that risk than to accomodate the amount in it. Share; this has got to hold more calories than is good for just you!
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Oh my goodness- these were just fabulous! LOVED this recipe! Will definitely make again. Except I don’t want to share with anybody!
Mmm – these were so rich and tasty. I used light cream and might try homo milk next time to make them a little less fattening 
Thanks for sharing!
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culinarycapers on 12.23.2010
sounds wonderful… we eat allot of perogies, will have to try this recipe soon!
jenng on 12.23.2010
This sounds yummy – I can’t wait to try it!