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Cheese spaetzle and leek casserole

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Ingredients for 4 servings:

  • 2 stalk(s) leeks (thin stalks)
  • 5 carrots
  • 2 tbsp oil
  • salt and pepper
  • nutmeg
  • 1 tbsp butter
  • 750 g Spätzle, already cooked
  • 175 g cheese (Gouda), grated
  • Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Clean the leeks and slice them into rings. Peel and slice the carrots. Heat the oil, fry the leeks and carrots, and season with salt and pepper. Remove from the pan and place in a greased casserole dish. Heat 1 tablespoon of butter and fry the spaetzle. Season with salt, pepper, and nutmeg. Mix half of the cheese with the spaetzle and add it to the vegetables. Sprinkle with the remaining cheese. Bake in a preheated oven at 175°C for approximately 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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