Anna's dumpling casserole

Ingredients for 4 servings:

• 6 dumplings (equivalent to approx. 500 g of raw dough)
• 200 g cream
• 1 egg(s)
• 125 g bacon cubes
• 200 g Emmental cheese, grated
• Clarified butter for the mold
• e.g. parsley, chopped
• 1 pinch of nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

great use for leftover dumplings

Preheat oven to 200°C (top/bottom heat). Halve the dumplings and slice them. Grease a baking dish and line it with the dumpling slices, overlapping them. Fry the bacon cubes in a pan and add them to the pan. Whisk the cream with the egg, season with a little salt, pepper, nutmeg, and parsley. Spread the cheese over the dumplings and bacon, then pour the egg mixture over them. Bake in a hot oven for about half an hour. Tip: This dish tastes great with both bread and potato dumplings. Since we’re big cheese fans, I add plenty of cheese to the dish. If you don’t like it that much, just use half; it tastes just as delicious. Serve with a crisp leaf salad.