Leek and Maultaschen casserole

Ingredients for 6 servings:

• 1,200 g Maultasche(s)
• 1 stalk(s) leek
• 2 large onions
• 200 g processed cheese
• 300 ml cooking cream
• 125 ml vegetable stock
• salt and pepper
• 50 g clarified butter (e.g. Butaris)
• 200 g Gouda, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the onions and dice finely. Trim and wash the leeks. Heat the clarified butter in a non-stick pan and fry both for a few minutes. Deglaze with the vegetable stock, then add the processed cheese and cream and mix. Season with salt and pepper. Cut the Maultaschen into strips and place in a large casserole dish. Spread the sauce over the top. Finally, sprinkle with Gouda cheese. Tip: If you like a roasted flavor, you can fry the Maultaschen strips in clarified butter beforehand. Then place the casserole dish in a preheated oven at 200°C (top/bottom heat) for 20 minutes, until the cheese is nice and golden brown. Tip: If you prefer a meatier dish, you can add fried minced meat or strips of cooked ham.