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Potato Dumpling Casserole Recipe

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Joe Ellen Meskimen, Cedar Rapids, Iowa

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Potato Dumpling Casserole Recipe

Prep: 25 min. Bake: 45 min.

Yield: 8-10 Servings

25 45 70

Ingredients

DUMPLINGS:
2 cups hot mashed potatoes (without milk or seasoning)
1 cup all-purpose flour
2 eggs, lightly beaten
1-1/2 teaspoons salt
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
SAUCE:
1 small onion, finely chopped
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup chicken broth
1/2 cup shredded Swiss cheese, divided
1/2 cup grated Parmesan cheese, divided
Minced fresh parsley, optional

Directions

Combine all dumpling ingredients; spoon into a large pastry bag, half at a time, fitted with large plain tube (opening should be about 1/2 in. diameter). Bring 5 qts. of salted water to a boil in a large stock pot, then adjust heat so water bubbles very gently.
Squeeze out dumplings over simmering water, cutting with scissors at 1-in. intervals and letting drop into water. Simmer, uncovered, until dumplings float, then simmer 1 minute more. Remove with a slotted spoon; drain and keep warm in a 2-qt. baking dish.
For the sauce, saute onion in butter until tender. Blend in flour. Add cream and broth all at once. Cook, stirring constantly, until thickened and bubbly.
Remove from the heat; stir in 1/4 cup Swiss cheese and 1/4 cup Parmesan cheese. Pour over dumplings; sprinkle with remaining cheese.
Bake at 350° for 45 minutes or until hot and bubbly and golden brown on top. Sprinkle with parsley if desired. Yield: 8-10 servings.

Editor's Note: Dumplings may also be dropped by teaspoonfuls into boiling water instead of using a pastry bag.

Nutritional Facts 1 serving (1 each) equals 201 calories, 10 g fat (6 g saturated fat), 72 mg cholesterol, 604 mg sodium, 19 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Potato Dumpling Casserole in Country Extra January 1995, p47

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Potato Dumpling Casserole

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Reviewed on Nov. 23, 2010 by pearlrvr

As is, I would only give this one star because the dumplings turn out soft and kind of mushy. I'm used to the Norwegian dumplings my in-laws make which are super dense; more pasta-like than bread-like. So, I ended up adding 3-4 times the amount of flour called for (until dough wasn't very sticky but still held together) and rolled the dough into 2 inch balls. I followed the rest of the recipe completely and it was a SMASH HIT with the family. I have twin 14 month olds and a 21/2 year old and they devoured it! The sauce is AMAZING!

Reviewed on May. 02, 2010 by gail ann

OMG is this ever a comfort food ! Dumplings of any sort are the "Mac & Cheese" for my family of German heritage. The dumplings were very tender & the sauce put it over the top for us. I wouldn't change a thing.

Reviewed on Apr. 18, 2010 by slamb3867

My family thought it was wonderful and is a keeper.

Reviewed on Oct. 19, 2009 by ruthsgranddaughter

It was a very yummy casserole. Great comfort food. I think I will tweak the dumplings, maybe add a little something. But I will definitely make this again!