John Myers
Heedfelder Landhausgratin
The perfect heedfelder landhausgratin recipe with a picture and simple step-by-step instructions.
- 1 smaller Savoy
- 200 g Spaetzle
- 1 Onion
- 2 tbsp Clarified butter
- 200 g Cooked ham
- 200 g Creme fraiche Cheese
- 300 ml Hollandaise sauce
- Salt pepper
- Fat for the baking dish
- Boil the spaetzle firm to the bite in plenty of salted water and drain.
- Quarter the savoy cabbage, remove the stalk and cut the savoy cabbage quarters into narrow strips, cut the cooked ham into cubes. Peel the onion and chop finely.
- Heat the butter lard in a pan and sweat the onion cubes until translucent. Add the savoy cabbage and sweat it too. Add the spaetzle and boiled ham and mix everything together well.
- Put the whole thing in a lightly greased baking dish.
- Pull the crème fraîche and hollandaise sauce together until smooth, season with salt and pepper and pour evenly over the savoy cabbage and spaetzle mixture.
- Bake in a preheated oven at 200 ° C for about 40 minutes.
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