Cheesy Potato Dumplings in Cream Sauce
Soft potato balls filled with cheese and covered in a rich, creamy sauce — comfort food at its best.
Ingredients
For the potato dumplings:
- 600 g potatoes (about 4–5 medium)
- 1 egg
- 3–4 tbsp flour
- 2 tbsp potato starch (or cornstarch)
- Salt & pepper
- 120 g mozzarella or cheddar cheese (cut into cubes)
For the creamy cheese sauce:
- 2 tbsp butter
- 2 tbsp flour
- 2 cups (500 ml) milk
- 1 cup shredded cheese (cheddar, gouda, or mozzarella)
- Salt & pepper
- Pinch of nutmeg (optional)
Instructions
Prepare the potatoes
- Boil potatoes until soft.
- Mash very smoothly and let cool completely.
- Mix with egg, flour, starch, salt, and pepper.
- Form a soft dough.
Shape the dumplings
- Take a small portion of potato dough.
- Flatten in your hand.
- Place a cheese cube inside.
- Seal and roll into balls.
Cook
- Boil dumplings in salted water.
- Cook 3–4 minutes after they float.
- Remove gently and set aside.
Make the cheese sauce
- Melt butter in a pan.
- Add flour and cook 1 minute.
- Slowly whisk in milk until smooth.
- Cook until thick.
- Add cheese and stir until melted.
- Season with salt, pepper, and nutmeg.
Serve
- Place dumplings in a dish.
- Pour hot cheese sauce over them.
- Sprinkle black pepper or herbs on top.
Optional: Bake 10 minutes at 180°C for extra melted cheesy goodness.