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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, saut� 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 350�F or until hot and bubbly and golden brown on top. Sprinkle with parsley, if desired. 8-10 servings