Post by MarieAlice on Apr 17, 2003 11:41:00 GMT -6
Potato Dumpling Casserole
Dumplings:
2 cups hot mashed potatoes (without milk or seasoning)
1 cup all purpose flour
2 eggs , beaten
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg
Sauce:
1 small onion, finely chopped
3 TBS butter
2 TBS flour
1 cup light cream
1 cup chicken broth
1/2 cup shredded Swiss cheese, divided
1/2 cup grated Parmesan cheese, divided
Minced fresh parsley, optional
Combine all dumpling ingredients; drop by teaspoonfuls into boiling salted water. Simmer uncovered til they float, then simmer one minute longer. Remove with a slotted spoon, drain and keep warm in a 2 QT baking dish. For the sauce, saute the onion in the butter til tender. Blend in the flour. Add cream and broth and cook, stirring until thickened and bubbly. Remove from heat; stir in 1/4 cup swiss cheese and 1/4 cup parmesan cheese. Pour over dumplings; sprinkle with remaining cheeses. Bake 350*F for 45 minutes til golden brown on top and hot and bubbly. Sprinkle with parsley if desired. Serves 8
Dumplings:
2 cups hot mashed potatoes (without milk or seasoning)
1 cup all purpose flour
2 eggs , beaten
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg
Sauce:
1 small onion, finely chopped
3 TBS butter
2 TBS flour
1 cup light cream
1 cup chicken broth
1/2 cup shredded Swiss cheese, divided
1/2 cup grated Parmesan cheese, divided
Minced fresh parsley, optional
Combine all dumpling ingredients; drop by teaspoonfuls into boiling salted water. Simmer uncovered til they float, then simmer one minute longer. Remove with a slotted spoon, drain and keep warm in a 2 QT baking dish. For the sauce, saute the onion in the butter til tender. Blend in the flour. Add cream and broth and cook, stirring until thickened and bubbly. Remove from heat; stir in 1/4 cup swiss cheese and 1/4 cup parmesan cheese. Pour over dumplings; sprinkle with remaining cheeses. Bake 350*F for 45 minutes til golden brown on top and hot and bubbly. Sprinkle with parsley if desired. Serves 8