Lazy Pirogies with Crispy Prosciutto

This is one of the easiest ways to get the wonderful flavours of pirogies without all of the work. This goes perfectly with a light and fresh salad to balance out the richness of this potato and cheese filled dish!


So here is the deal, at least a quarter of me is Ukrainian, which means all of that good Ukrainian food always shows up at every big family function! Now, if you don’t love pirogies and cabbage rolls, you really can’t be welcomed into our family wholeheartedly (kidding, sort of).

So while you really can’t beat homemade pirogies, sometimes you just want all of those good flavours without all of the work. In walks this dish, which, while it may be slightly less work than rolling out the dough and stuffing with your filling, it is still a bit of work. Now, if you have leftover mashed potatoes that you are needing to use up you are literally golden and have just saved yourself a ton of time.

Now when I was a kid we use to make something very similar to this which was also super yummy, but I felt like it could use a little bit of an upgrade so my own version was born. The addition of the crispy prosciutto on top gives that hit of saltiness and crunch which I think is exactly what the dish was missing before. Now, if you’re not a meat eater you could certainly omit that part.

Lastly, this dish is quite rich so I would highly recommend serving this with a big salad to add an element of freshness to your meal!


prep time 60 minutes

cook time 45 minutes

total time 1 hour 45 minutes

servings 6


4 large potatoes

2 shallots finely chopped

4 cloves garlic minced

4 tbsp butter

2 tbsp flour

2 1/2 cups milk

3 1/2 cup shredded mozzarella

2 cups cottage cheese

6 lasagna noodles

8 pieces prosciutto

salt + pepper to taste


Fill a medium sized saucepan halfway with cold water and add in potatoes that have been chopped into 1.5 inch pieces. Bring to a boil and allow to simmer on low until potatoes are fork tender. Drain potatoes and add in 2 tbsp of the butter and 1/2 cup of milk. Season with salt + pepper and mash until smooth and no lumps remain.

Meanwhile cook your lasagna noodles according to the package (I recommend using lasagna noodles your need to boil rather than no boil as your do not have enough liquid to cook the no-boil noodles directly in the dish). Once cooked set aside.

In a medium saucepan melt butter and add in shallots, cooking for 2-3 minutes or until shallots are translucent. Add in 4 cloves or garlic and cook another 2 minutes. Stir in flour and cook for 1 minute then slowly add in remaining milk whisking frequently to avoid lumps. Once sauce begins to thicken add in 1 cup of your mozzarella cheese then season with salt + pepper to taste.

Preheat oven to 350. While oven is preheating assemble your pirogies.

In the bottom of a 9x13 square pan add a small amount of your cheese sauce, a layer of noodles, mashed potatoes then 1 cup of cottage cheese. Repeat layers then top with remaining mozzarella. To finish top with small “piles” of prosciutto. Bake for 45 minutes then broil for 3 minutes. Serve immediately.


Greek Fries

These oven-baked greek fries are perfectly crispy with all the flavours you love in greek potatoes. The perfect side dish to almost any meal!


So anyone that knows me knows that I absolutely love basically any type of potato. I can skip pasta or rice any day of the week but not potatoes. So, being that today is national potato day I knew that I had to pay homage in the best possible way.

Needless to say, this took some thought, what is the best type of potato should I be sharing today? Now, I don't know about you, but fires are certainly up there on the list or great potatoes, but greek potatoes are also a very close second, so naturally, I combined them.

The other great thing about these fries is that they are oven baked yet still so crispy, so the guilt level of eating fries is slightly lower than normal. The other key to this recipe is to boil your fries first in chicken stock and garlic. This does 2 things. 1 - it infuses the fries with chicken and garlic flavour which is key to greek potatoes, but it also cooks the inside of your fries so you can cook them at a higher temperature for a shorter amount of time.

So go ahead and treat your self tonight, it is national potato day after all!


prep time 15 minutes

cook time 35 minutes

total time 50 minutes

servings 4


6 medium potatoes

4 cups chicken stock

8 cloves of garlic

1 tbsp salt

2 lemons

2 tsp oregano

2 tsp seasoning salt

3 tbsp melted butter


Preheat oven to 425. Slice your potatoes into fries and place in a shallow saucepan or medium sized pot. Cover with chicken stock then add in 6 smashed cloves of garlic and 1 tbsp salt. Bring to a boil and allow to simmer for 10 minutes or until fries can be easily pierced with a fork (be sure to not allow them to get to soft.). Drain and place on 2 baking sheets in a single layer.

In a small bowl combine your remaining 2 cloves of garlic chopped finely, juice of 1 lemon, oregano, seasoning salt and melted butter. Using a basting brush, brush over your fries so that all are well coated.

Bake in the oven for 15 minutes then flip and bake another 15 minutes. Remove from oven, squeeze the juice of your remaining lemon over your fries than bake another 5 minutes or until golden brown and crispy. Serve immediately.