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Schupfnudel gratin with Leberkäse

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Ingredients for 3 servings:

  • 500 g Schupfnudeln, fresh, from the refrigerated section
  • 250 g Leberkäse
  • 500 g vegetables (creamed king vegetables), frozen
  • 3 tbsp water
  • 100 g cheese
  • 3 tbsp sour cream
  • 1 tbsp oil
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Heat oil in a large pan. Fry the potato dumplings. Cut the meatloaf into small cubes and fry them as well. Bring the king vegetables to a boil in a large pot with 3-4 tablespoons of water. Add the meatloaf and potato dumplings to the vegetables. Mix everything well. Season with salt and pepper. Stir in the sour cream. Transfer everything to a baking dish and sprinkle with the cheese. Bake in a preheated oven at 175°C (convection oven) for about 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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