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Potato Dumpling Casserole

Potato Dumpling Casserole

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Sue S.

Sue S.

Yummy potato dumplings baked in a rich cheese sauce. A family favorite, and a great use for leftover mashed potatoes. You can also double the sauce recipe and use it as the base for a terrific macaroni and cheese casserole. If Jarlsberg cheese is not available at your store, you can use Swiss cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 1019 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix together the mashed potatoes, 1 cup flour, eggs, salt and pepper until well blended. Spoon into a clean plastic bag.
  2. Bring 5 quarts of water to a boil in a large pot. Adjust heat so that water boils very gently. Cut a small opening in the corner of the baggie, and squeeze out dumplings into the water, cutting with scissors at 1 inch intervals. Let the dumplings simmer uncovered until they float to the top. Remove with a slotted spoon, and place in a 2 quart baking dish. Keep warm.
  3. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Saute onion in butter until tender. Blend in 2 tablespoons flour until smooth. Pour in cream and broth, and cook, stirring constantly until thickened. Remove from heat and stir in half of the Parmesan cheese and half of the Jarlsberg until smooth. Pour over the dumplings in the dish. Sprinkle remaining cheeses over the top.
  4. Bake uncovered for 45 minutes in the preheated oven, until the top is golden brown and sauce is bubbly.
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Reviews

BOZOMAN
2

BOZOMAN

1/5/2004

Excellent and easy. Could use as a base for adding meats or other.

JUMAHA
1

JUMAHA

10/8/2012

My review is only for the dumplings and not the cheesy casserole. I had leftover mashed potatoes to use up and needed a recipe for dumplings. The recipe was pretty easy to follow and the baggie definitely helped with the forming process. I kept the cooked dumplings in the fridge and just took out a single serving when I wanted to use them. I pan-fried them in a little oil until they were crispy on the outside and then served with kielbasa and sauerkraut. Very tasty! I would definitely do this again if I had leftover mashed potatoes on hand. Might try the cheesy casserole next time too.

TRAVLEE
1

TRAVLEE

7/22/2006

This recipe just didn't come out very well. Not sure if it was me or the recipe. The sauce was grainy and tasted unpleasant and the dumplings were gloppy. Maybe one day in the distant future if I'm feeling brave I will try this again.

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