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Ingredients
  • subheading: Pierogi Dough:
  • 1 large egg
  • 8 tablespoons unsalted butter, softened, plus more for the baking dish
  • ¾ cup sour cream, plus more for serving
  • 1 tablespoon chopped fresh chives, plus more for garnish, optional
  • 1 teaspoon kosher salt
  • 2 cups all-purpose flour, plus more for rolling the dough
  • subheading: Filling:
  • 2 pounds russet potatoes, peeled and cut into large chunks
  •  
  • Kosher salt and black pepper, to taste
  • 1 cup heavy cream, heated until hot
  • 8 tablespoons cold butter, cubed
  • 1 tablespoon olive oil
  • 1 pound bacon, chopped
  • 2 large yellow onions, thinly sliced
  • 1 ½ cups shredded Gruyere
  • 1 ½ cups shredded farmer's cheese
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