Leek chasseler gratin

Name: Leek chasseler gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Leek (leek; thin sticks); 7-10 Tbsp Salt; 3 TABLESPOONS Butter or margarine; 1 TABLESPOON Flour; 150 ml Milk; 150 ml Vegetable broth (instant); 8 (approx. 150 g) thin slices of Edam cheese; 16 (approx. 150 g) thin slices of Kasseler cold cuts; 300 g Spätzle; 7-10 Tbsp freshly grated nutmeg; 7-10 Tbsp coarse pepper; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Leek (leek; thin sticks)
7-10 Tbsp Salt
3 TABLESPOONS Butter or margarine
1 TABLESPOON Flour
150 ml Milk
150 ml Vegetable broth (instant)
8 (approx. 150 g) thin slices of Edam cheese
16 (approx. 150 g) thin slices of Kasseler cold cuts
300 g Spätzle
7-10 Tbsp freshly grated nutmeg
7-10 Tbsp coarse pepper
7-10 Tbsp Grease

Directions

1
Clean and wash the leek and cut it into about 8 equally long pieces. Blanch in boiling salted water for about 4 minutes. Meanwhile melt 1 tablespoon of fat, add flour and sweat for about 3 minutes.
2
Quickly pour milk and stock into the roux while stirring. Bring to the boil and simmer for about 2 minutes while stirring. Cut 4 slices of cheese into fine strips and melt in the sauce. Season sauce with salt and pepper.
3
Cut the rest of the cheese in half lengthwise. Wrap the leek sticks individually first with 1 piece of cheese each, then with 2 slices of pork loin each. Place in a greased flat casserole dish and pour the sauce over it.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. In the meantime, prepare the spaetzle in boiling salted water according to the instructions on the packet. Drain the finished spaetzle, allow to drain well.
5
Melt 2 tablespoons of fat in a pan. Add the spaetzle and heat while turning. Season to taste with salt and nutmeg. Sprinkle the gratin with coarse pepper. Add the spaetzle.