Potato Dumpling Casserole Recipe - Allrecipes.com
Potato Dumpling Casserole Recipe
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Potato Dumpling Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  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 More Reviews

Most Helpful Positive Review
Oct 08, 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.

Most Helpful Critical Review
Jul 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.

Jan 05, 2004

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

Oct 11, 2004

I made this for a post-Thanksgiving leftover party and people ate it in about five seconds. A huge, decadent hit. I made it with leftover garlic mashed potatoes.

Dec 14, 2013

I was looking to make potatoes a different way, and came across this recipe. I really enjoyed it, my Dad loved it he had seconds. I will make again, Thank you

Nov 30, 2009

This was ok. A lot of work and didn't have a very distinctive taste. I won't be spending my time making this again.

Sep 01, 2008

my husband and i LOVED this. much easier if you have leftover mashed potatoes, but i used freshly made, and it worked out just fine. divine! :-) thanks!

Nov 12, 2007

Perfect potato dumplings. I made only those and then used a pesto sauce to create my Italian favorite. YUMMY!


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  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 12.9 g
  • 26%
  • Sodium
  • 1019 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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