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1
In a medium bowl, mix together the mashed potatoes, 1 cup flour, eggs, salt and pepper until well blended.
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2
Spoon into a clean plastic bag.
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3
Bring 5 quarts of water to a boil in a large pot.
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4
Adjust heat so that water boils very gently.
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5
Cut a small opening in the corner of the baggie, and squeeze out dumplings into the water, cutting with scissors at 1 inch intervals.
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6
Let the dumplings simmer uncovered until they float to the top.
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7
Remove with a slotted spoon, and place in a 2 quart baking dish.
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8
Keep warm.
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9
Preheat the oven to 350 degrees F (175 degrees C).
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10
Melt butter in a skillet over medium heat.
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11
Saute onion in butter until tender.
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12
Blend in 2 tablespoons flour until smooth.
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13
Pour in cream and broth, and cook, stirring constantly until thickened.
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14
Remove from heat and stir in half of the Parmesan cheese and half of the Jarlsberg until smooth.
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15
Pour over the dumplings in the dish.
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16
Sprinkle remaining cheeses over the top.
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17
Bake uncovered for 45 minutes in the preheated oven, until the top is golden brown and sauce is bubbly.
