Potato Dumpling Casserole

Name: Potato Dumpling Casserole
Ingredients: 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; 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

14 ingredients

5 steps

Ingredients

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
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

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.