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Potato Dumpling Casserole

Joe Ellen Meskimen, Cedar Rapids, Iowa
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    8-10 servings

Ingredients

  • DUMPLINGS:
  • 2 cups hot mashed potatoes (without milk or seasoning)
  • 1 cup all-purpose flour
  • 2 large 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.
Editor's Note: Dumplings may also be dropped by teaspoonfuls into boiling water instead of using a pastry bag.
Nutrition Facts
1 each: 201 calories, 10g fat (6g saturated fat), 72mg cholesterol, 604mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 8g protein.

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