Potato Dumpling Casserole Recipe
Joe Ellen Meskimen, Cedar Rapids, Iowa
- 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
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Remove from the heat; stir in 1/4 cup Swiss cheese and 1/4 cup Parmesan cheese. Pour over dumplings; sprinkle with remaining cheese.
- 5. 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.
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.
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