Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 1 cup all-purpose flour
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Potato masher
- Mixing bowl
- Wooden spoon
- Whisk
- Saucepan
- Grater
Step-by-step instructions:
1. Boil the diced potatoes in a large pot of salted water until tender, about 15 minutes.
2. Drain the potatoes and mash them with a potato masher until smooth.
3. Add the flour, egg, salt, pepper, and Parmesan cheese to the mashed potatoes and mix well.
4. Roll the potato mixture into small balls, about 1 inch in diameter.
5. Bring a large pot of salted water to a boil and drop the potato balls into the water.
6. Cook the potato dumplings for 5-7 minutes or until they float to the surface.
7. While the dumplings are cooking, prepare the cheese sauce.
8. Melt the butter in a saucepan over medium heat.
9. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
10. Gradually whisk in the milk and continue cooking until the sauce thickens, about 5 minutes.
11. Stir in the shredded cheddar cheese until melted and smooth.
12. Season the cheese sauce with salt and pepper to taste.
13. Drain the cooked potato dumplings and serve with the creamy cheese sauce.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Boiling water for dumplings
Medium heat for cheese sauce
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 49g
Protein: 16g
Substitutions for ingredients:
- Yukon Gold potatoes can be used instead of regular potatoes.
- Gluten-free flour can be used instead of all-purpose flour.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
- Gouda cheese can be used instead of cheddar cheese.
Variations:
- Add chopped herbs such as parsley or chives to the potato dumpling mixture for added flavor.
- Use a different type of cheese for the sauce, such as blue cheese or goat cheese.
- Add cooked bacon or ham to the cheese sauce for a meatier dish.
Tips and tricks:
- Be sure to mash the potatoes well to avoid lumps in the dumplings.
- Roll the potato mixture into balls quickly to avoid it becoming too sticky.
- To make the dumplings ahead of time, roll them into balls and refrigerate until ready to cook.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
Storage instructions:
Leftover potato dumplings and cheese sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the dumplings in a pot of boiling water for a few minutes until heated through. Reheat the cheese sauce in a saucepan over low heat, stirring constantly.
Presentation ideas:
Serve the potato dumplings and cheese sauce in a large bowl or on individual plates. Garnish with chopped herbs or grated cheese.
Garnishes:
Chopped herbs, grated cheese, or crumbled bacon.
Pairings:
Green salad, roasted vegetables, or sautéed mushrooms.
Suggested side dishes:
Garlic bread, roasted chicken, or grilled steak.
Troubleshooting advice:
- If the potato dumpling mixture is too sticky, add more flour.
- If the cheese sauce is too thick, add more milk.
- If the cheese sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Be sure to cook the potato dumplings thoroughly to avoid any risk of foodborne illness.
Food history:
Potato dumplings are a traditional dish in many European countries, including Germany, Austria, and Hungary.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the potato dumplings and cheese sauce as a main dish or as a side dish.
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Taste: Rich, Creamy, Cheesy, Savory, Comforting