Casseroles dishes are the ultimate comfort food for us. A large oven dish filled with pasta, potatoes, and/or veggies, topped with cheese… that’s bound to be good, right?! We experimented a little with potato dumpling dough in this recipe and ended up with a great dinner made in an oven: a Potato Dumpling Casserole with Mushrooms, Leek & Meat. It’s our favorite meal in fall and winter and really delicious!
If you look around German supermarkets, you’ll find dumpling (aka. Knödel) products almost everywhere. There is a big selection of products for potato dumplings and Semmelknödel (dumplings made with stale bread) available – everything to make it as easy as possible. Not many people want to go through the process of making those dumplings from scratch. You can get the dumplings already rolled and ready to cook, for example.
We used ready-made dough from the refrigerated section of the supermarket for this recipe here. Makes everything much easier. The meat sauce already takes some time to prepare, and the dish needs time to finish in the oven… no need to stay longer in the kitchen than necessary. Boiling extra potatoes and preparing the dumpling dough ourselves just didn’t fit into the plan. If you want to use your own dumpling dough, you can of course make some from scratch! More power to you! ;)
To be completely honest, we had some trouble making potato dumpling dough in the past. We’ve made it ourselves many times, but unfortunately not always with success. You require a little experience when it comes to the preparation, and in our family there is simply no tradition of making potato dumplings. We started very late making them for meals. You could say we’re more of a Semmelknödel family. ;P
Depending on the potatoes you use and how they turn out after being cooked, you have to adjust the ingredients that also go into the dough to get the prefect consistency and a good result. That takes a little experience/practice. That’s why we like to use ready-made potato dumpling dough to be sure everything turns out well. It would be a shame to prepare a delicious sauce and everything else and then have problems with the dumplings, right?! ;P
The inspiration for this casserole dish is a simple Cottage Pie. That classic dish from the UK and Ireland is also made with a meaty sauce which is covered with mashed potatoes and then baked in the oven. This potato dumpling casserole is basically no different. A delicious sauce with veggies and meat (in our case with bratwurst sausage meat, which can also be replaced with minced meat) is topped with lots of small potato dumplings and then baked in the oven with a little cheese on top. Thanks to ready-made dumpling dough, it’s actually quite simple… it just takes a little time all in all. ;)
As already mentioned, casserole dishes are the perfect comfort food for us here. Easy-to-prepare hearty dishes topped with cheese – what’s not to love?! An absolute classic in this category is a Cheesy Pasta & Ham Bake – at least here in Germany. Many families in Germany might make this type of casserole dish with convenient products from the supermarket, but making it from scratch is so easy. Total no-brainer… ;P
With a little more effort, some homemade meat sauce and store-bought pasta, you could also make a delicious Greek Pasta Bake aka. Pastizio. Our version isn’t 100% authentic Greek (we got some complaints about missing ingredients from friends), but we think the dish tastes incredibly good just as it is! ;)
INGREDIENTS / ZUTATEN
(4-5 servings)
some olive oil for frying
2 tbsp. butter
14 oz. (400g) mushrooms, in pieces
1 large onion, finely chopped
3-4 garlic cloves, finely chopped
1 carrot, finely diced
14 oz. (400g) pork sausages (bratwurst)
1 large leek, in rings
1/2 cup (120ml) dry red wine
1 1/4 cups (300ml) veggie stock
1 can (14 oz. / 400g) chunky tomatoes
1 tsp. dried oregano
1 tsp. dried thyme
salt, pepper
26.5 oz. (750g) potato dumpling dough*
5.3 oz. (150g) grated cheese (e.g. Gouda)
2 tbsp. butter
2-3 tbsp. breadcrumbs or panko
(4-5 Personen)
etwas Olivenöl zum Anbraten
2 EL Butter
400g Champignons, in Stücken
1 große Zwiebel, fein gehackt
3-4 Knoblauchzehen, fein gehackt
1 Karotte, klein gewürfelt
400g grobe Bratwürste
1 großer Lauch, in Ringen
120ml trockener Rotwein
300ml Gemüsebrühe
1 Dose (400g) stückige Tomaten
1 TL getrockneter Oregano
1 TL getrockneter Thymian
Salz, Pfeffer
750g Kartoffelklosteig*
150g geriebener Käse (z.B. Gouda)
2 EL Butter
2-3 EL Semmelbrösel oder Panko
DIRECTIONS / ZUBEREITUNG
1. Start with the veggies and mushrooms. Clean the mushrooms, remove dry parts and cut them into bite-size pieces – smaller ones can be left whole. Peel and chop the onion and garlic finely. Clean the carrot and dice it finely. Cut the leek into rings and rinse it well with water to get all dirt and sand out between the layers. Drain and set aside. Remove the sausage meat from the casings and tear into small pieces.
2. Add some oil and the butter to a large Dutch oven (or large pot) and heat up. Add the mushrooms and fry for a few minutes until nicely browned on all sides. Remove and set aside.
3. Add more oil if needed, and sauté the onions and garlic until soft and glossy. Add the diced carrot and cook for 2-3 minutes while stirring constantly. Next, add the sausage meat and cook until nicely browned. Add the leek rings and continue cooking until the leek is slightly softer – another 3-4 Minutes while stirring often.
4. Deglaze the meat and veggies with the wine and let it cook down a bit. Add the veggie stock, chunky tomatoes, oregano, and thyme, and season with salt and pepper. Return the mushrooms to the Dutch oven/pot and stir in – cover and let everything simmer over slightly reduced heat for about 45-50 minutes. Stir occasionally.
5. Preheat the oven to 200°C (390°F). If your Dutch oven/pot is allowed to go into the oven, you can continue using it here – everyone else should use a large casserole dish instead. When using a casserole dish, you should let the meat and veggies cool down a bit to avoid damage to the casserole dish due to high temperature differences… I broke more than one baking dish because of that already. ;P
6. Shape small potato dumpling with the potato dumpling dough and place them on top of the meat and veggies in your Dutch oven/pot or casserole dish. Sprinkle the dumplings with the grated cheese and bake in the preheated oven for about 25-30 minutes.
7. While everything is roasting and toasting in the oven, melt some butter in a small saucepan, add the breadcrumbs and toast them until nicely browned (but not too dark). Spread the browned breadcrumbs evenly all over the baked dumplings and serve.
1. Als Erstes das Gemüse und die Pilze vorbereiten. Die Pilze säubern und trockene Teile entfernen – größere Pilze in Stücke schneiden, kleine können auch ganz gelassen werden. Zwiebel und Knoblauch schälen und jeweils fein hacken. Die Karotte säubern und in kleine Würfel schneiden. Den Lauch in Ringe schneiden und gut wässern bzw. spülen, damit auch das letzte Sandkorn zwischen den Schichten herauskommt. Abtropfen lassen. Das Wurstbrät aus den Därmen herauslösen und zerrupfen. Alles zur Seite stellen.
2. Etwas Öl mit der Butter in einem großen (gusseisernen) Topf erhitzen. Die Pilze dazugeben und von allen Seiten einige Minuten anbraten, bis sie etwas Farbe bekommen haben. Bei Bedarf noch etwas mehr Öl hinzugeben. Aus dem Topf nehmen und zur Seite stellen.
3. Falls nötig etwas mehr Öl in den Topf geben und die Zwiebeln und den Knoblauch glasig andünsten. Die Karottenwürfel dazugeben und unter ständigem Rühren 2-3 Minuten anbraten. Das Wurstbrät dazugeben und krümelig anbraten, bis es Farbe bekommen hat. Den Lauch dazugeben und mit anbraten, bis der Lauch ein wenig weicher ist – etwa 3-4 Minuten länger unter häufigem Rühren.
4. Das Fleisch und das Gemüse mit dem Wein ablöschen. Den Wein ein wenig einkochen lassen, dann Gemüsebrühe, stückige Tomaten, Oregano und Thymian dazugeben und mit Salz und Pfeffer würzen. Die Pilze zurück in den Topf geben und untermengen – alles abgedeckt für etwa 45-50 Minuten bei leicht reduzierter Hitzezufuhr köcheln lassen. Immer wieder einmal umrühren, damit nichts anbrennt.
5. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Wenn der Topf, in dem das Fleisch und Gemüse gegart wurden, in den Ofen kann, dann kann man diesen jetzt auch weiter verwenden – alle anderen verwenden eine große Auflaufform. Wer eine Auflaufform verwendet, sollte das Fleisch und Gemüse ein wenig abkühlen lassen, damit die Auflaufform keinen Schaden nimmt bei einem zu großen Temperaturunterschied… alles schon passiert. ;P
6. Den Kartoffelklosteig zu kleinen Knödeln formen und auf dem Fleisch/Gemüse verteilen. Mit dem geriebenen Käse bestreuen und dann im vorgeheizten Ofen für 25-30 Minuten überbacken.
7. Während der Auflauf im Ofen überbacken wird, die Butter in einem kleinen Topf schmelzen und die Semmelbrösel darin anrösten, bis sie etwas Farbe bekommen haben. Die gerösteten Semmelbrösel auf den überbackenen Knödeln verteilen und servieren.
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Here is a version of the recipe you can print easily.
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Potato Dumpling Casserole with Mushrooms, Leek & Meat
- Prep Time: 00:45
- Cook Time: 01:20
- Total Time: 02:00
- Yield: 5
- Category: Casserole
- Cuisine: International
Description
This casserole dish is a family favorite – braised mushroom, veggies and meat, topped with German potato dumplings. The best comfort food imaginable.
Ingredients
some olive oil for frying
2 tbsp. butter
14 oz. (400g) mushrooms, in pieces
1 large onion, finely chopped
3-4 garlic cloves, finely chopped
1 carrot, finely diced
14 oz. (400g) pork sausages (bratwurst)
1 large leek, in rings
1/2 cup (120ml) dry red wine
1 1/4 cups (300ml) veggie stock
1 can (14 oz. / 400g) chunky tomatoes
1 tsp. dried oregano
1 tsp. dried thyme
salt, pepper
26.5 oz. (750g) potato dumpling dough*
5.3 oz. (150g) grated cheese (e.g. Gouda)
2 tbsp. butter
2-3 tbsp. breadcrumbs or panko
Instructions
1. Start with the veggies and mushrooms. Clean the mushrooms, remove dry parts and cut them into bite-size pieces – smaller ones can be left whole. Peel and chop the onion and garlic finely. Clean the carrot and dice it finely. Cut the leek into rings and rinse it well with water to get all dirt and sand out between the layers. Drain and set aside. Remove the sausage meat from the casings and tear into small pieces.
2. Add some oil and the butter to a large Dutch oven (or large pot) and heat up. Add the mushrooms and fry for a few minutes until nicely browned on all sides. Remove and set aside.
3. Add more oil if needed, and sauté the onions and garlic until soft and glossy. Add the diced carrot and cook for 2-3 minutes while stirring constantly. Next, add the sausage meat and cook until nicely browned. Add the leek rings and continue cooking until the leek is slightly softer – another 3-4 Minutes while stirring often.
4. Deglaze the meat and veggies with the wine and let it cook down a bit. Add the veggie stock, chunky tomatoes, oregano, and thyme, and season with salt and pepper. Return the mushrooms to the Dutch oven/pot and stir in – cover and let everything simmer over slightly reduced heat for about 45-50 minutes. Stir occasionally.
5. Preheat the oven to 200°C (390°F). If your Dutch oven/pot is allowed to go into the oven, you can continue using it here – everyone else should use a large casserole dish instead. When using a casserole dish, you should let the meat and veggies cool down a bit to avoid damage to the casserole dish due to high temperature differences… I broke more than one baking dish because of that already. ;P
6. Shape small potato dumpling with the potato dumpling dough and place them on top of the meat and veggies in your Dutch oven/pot or casserole dish. Sprinkle the dumplings with the grated cheese and bake in the preheated oven for about 25-30 minutes.
7. While everything is roasting and toasting in the oven, melt some butter in a small saucepan, add the breadcrumbs and toast them until nicely browned (but not too dark). Spread the browned breadcrumbs evenly all over the baked dumplings and serve.
Notes
Have fun cooking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
