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Sides: Potato Dumpling Casserole

Source of Recipe

taste of home


List of Ingredients

DUMPLINGS:
2 cups hot mashed potatoes, without milk
1 cup flour
2 eggs, 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 flour
1 cup half and half
1 cup chicken broth
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
fresh minced parsley


Recipe

Combine all dumpling ingredients; spoon into a large pastry bag, half at a time, fitted with a large plain tube (opening should be about 1/2 inch in diameter). Bring 5 quarts of salted water to a boil in a large kettle, then adjust heat so water bubbles very gently. Squeeze out dumplings over water, cutting with scissors at 1-inch 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-quart baking dish.

For the sauce, sautË the 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 for 45 minutes at 350ºF or until hot and bubbly and golden brown on top. Sprinkle with parsley, if desired. 8-10 servings