My German nana taught me this and it’s stayed with us since!. – Page 5

Make the Potato Dough:Mash the hot boiled potatoes through a potato ricer into a large bowl until completely smooth. Allow to cool slightly. Add egg yolks, melted butter, flour, nutmeg, salt, and pepper. Knead gently until a soft dough forms. 🥔🥣
Shape into Dumplings:Roll the potato dough into golf-ball-sized dumplings using damp hands.
Boil the Dumplings:Bring a large pot of salted water to a gentle simmer (do not boil vigorously!). Drop the dumplings in and cook for 10 to 12 minutes until they float to the surface. Remove with a slotted spoon and drain on paper towels. 🥠
Pan-Sear to Golden perfection:Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the cooked dumplings and pan-sear for 3–4 minutes until the bottom and top develop a deep golden-brown crust. 🍳✨
Prepare the Creamy Cheese Sauce:In the same pan or a separate saucepan, melt butter and sauté diced onions and garlic until fragrant. Pour in the heavy cream and broth; simmer for 3 minutes. Reduce heat to low and stir in the shredded cheese and fresh thyme until smooth, rich, and melted. 🫕🧀
Combine & Serve:Nestle the golden-seared dumplings into the velvety cheese sauce. Spoon sauce generously over the top, sprinkle with extra fresh thyme, and serve hot! 🍽️😋