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Potato Dumpling Casserole
Potato Dumpling Casserole
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Cheesy baked potato dumplings, perfect for using up leftover mashed potatoes. Also doubles as a delicious sauce for mac and cheese casserole.
Ingredients:
  • 2 cups mashed potatoes
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1.5 teaspoons salt
  • 0.125 teaspoon black pepper
  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup light cream
  • 1 cup chicken broth
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup shredded Jarlsberg cheese
Instructions:
  • Combine the mashed potatoes with 1 cup of flour, eggs, salt, and pepper in a medium bowl until thoroughly mixed. Transfer the mixture into a clean plastic bag.
  • Bring a generous pot of water to a gentle boil. Cut a small opening in the baggie corner and squeeze dumplings into water, cutting at 1-inch intervals. Simmer until dumplings float to the top, then transfer them to a baking dish using a slotted spoon to keep warm.
  • 1. Preheat the oven to 350°F (175°C). 2. In a skillet over medium heat, melt butter and saute onion until tender. 3. Stir in 2 tablespoons of flour until smooth. 4. Add cream and broth, stirring constantly until thickened. 5. Remove from heat and mix in half of the Parmesan and Jarlsberg cheeses until smooth. 6. Pour the sauce over the dumplings in the dish and sprinkle with the remaining cheeses.
  • Bake in the preheated oven for 45 minutes until the top is golden brown and the sauce is bubbly.

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