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Potato Dumpling Casserole Recipe

Potato Dumpling Casserole Recipe

Joe Ellen Meskimen, Cedar Rapids, Iowa
TOTAL TIME: Prep: 25 min. Bake: 45 min. YIELD:8-10 servings


  • 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


  • 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.

Recipe Note

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

Nutritional Facts

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

Reviews for Potato Dumpling Casserole

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pearlrvr User ID: 1256058 15850
Reviewed Nov. 23, 2010

"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!"

gail ann User ID: 1230878 41748
Reviewed May. 2, 2010

"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."

slamb3867 User ID: 3941638 9000
Reviewed Apr. 18, 2010

"My family thought it was wonderful and is a keeper."

ruthsgranddaughter User ID: 3437646 39899
Reviewed Oct. 19, 2009

"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!"

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