Cheese spaetzle leek casserole

Name: Cheese spaetzle leek casserole
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 slightly thinner leeks (leek); 5–6 medium-sized carrots; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Butter; 750 g fresh spaetzle (refrigerated shelf); 7-10 Tbsp grated nutmeg; 175 g Gouda cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 slightly thinner leeks (leek)
5–6 medium-sized carrots
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Butter
750 g fresh spaetzle (refrigerated shelf)
7-10 Tbsp grated nutmeg
175 g Gouda cheese

Directions

1
Cut 2/3 of the leek from the green side, clean and wash. Cut about 4 cm of the green into thin strips. Halve the leeks crosswise. Peel and wash the carrots. Cook the carrots in boiling salted water for about 4 minutes.
2
Add the leek after about 2 minutes. Remove the vegetables and dab them dry a little. Heat the oil in a pan. Fry the leek and carrots in portions all around and season with salt and pepper. Take them out and put them in an ovenproof dish.
3
Heat butter in a pan and fry the spaetzle in it for 2-3 minutes until golden brown. Mix the spaetzle with salt, pepper and nutmeg. Grate cheese. Mix half of the cheese and the spaetzle and put it on the vegetables.
4
Sprinkle with remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Sprinkle with leek strips.