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Potato Dumpling Casserole

 Potato Dumpling Casserole
Joe Ellen Meskimen, Cedar Rapids, Iowa
8-10 ServingsPrep: 25 min. Bake: 45 min.


  • 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


  • 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

2 of 2

Potato Dumpling Casserole (continued)

Directions (continued)

  • 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.