Knephleas Potatoes Dumplings and Cheese
Experience the ultimate comfort food with Knephleas Potatoes Dumplings and Cheese, a hearty and satisfying dish that combines tender homemade potato dumplings with a rich, creamy cheese sauce. Made from simple ingredients like russet potatoes, all-purpose flour, and shredded cheddar cheese, this recipe is a delightful blend of rustic tradition and indulgent flavor. The dumplings, cooked to perfection until they float in boiling water, are bathed in a velvety sauce made from a buttery roux and melty cheddar and Parmesan cheese. Finished with a sprinkle of fresh parsley, this dish is perfect for cozy family dinners or as a decadent side for special occasions. Quick to prepare in just an hour, this recipe is your ticket to the perfect balance of warmth, texture, and gooey cheese goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 cups All-purpose flour
- 2 pieces Large eggs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Butter
- 1.5 cups Milk
- 2 cups Shredded cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Chopped parsley
- 8 cups Water
Instructions
Peel and dice the potatoes into small chunks. Place them in a large pot of water and boil for about 15 minutes or until tender.
Drain the cooked potatoes and mash them thoroughly in a large mixing bowl. Allow them to cool slightly.
Add the flour, eggs, 1 teaspoon of salt, and black pepper to the mashed potatoes. Mix until the dough comes together and is slightly sticky but firm enough to handle.
Boil 8 cups of water in a large pot and add the remaining teaspoon of salt to the water.
Using a teaspoon, scoop small portions of the dough and shape them into rough dumplings with your hands or another spoon.
Carefully drop the dumplings into the boiling water. Cook in batches, avoiding overcrowding the pot. Once the dumplings float to the surface (about 3–4 minutes), remove them with a slotted spoon and set aside.
In a saucepan over medium heat, melt the butter and whisk in the flour to create a roux. Cook for 1–2 minutes until the roux is golden and fragrant.
Slowly add the milk to the roux while whisking continually to create a smooth sauce. Allow it to simmer gently until slightly thickened (about 5 minutes).
Stir in the shredded cheddar cheese and grated Parmesan cheese until melted and fully combined. Taste the sauce and adjust seasoning if necessary.
In a large serving dish, combine the dumplings with the cheese sauce, ensuring all dumplings are coated evenly.
Garnish with chopped parsley and serve immediately while hot. Enjoy your comforting Knephlea’s Potatoes, Dumplings, and Cheese!
Nutrition Facts
Calories |
3348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 7592 mg | 330% | |
| Total Carbohydrate | 364.9 g | 133% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 26.8 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 2852 mg | 219% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4926 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
