Cheesy Spaetzle and Leek Casserole
Creamy German spaetzle casserole with softened leek and savory cheese, prepared in 15 minutes and baked until golden.
Refrigerated fresh spaetzle make this vegetarian casserole especially straightforward. The leek softens briefly in a skillet, cream and vegetable stock form the savory sauce, and grated cheese creates a crisp golden top in the oven.
Instructions
- 1
Preheat the oven to 200°C/392°F with conventional top and bottom heat and set out a small casserole dish measuring approximately 20 × 26.5 cm.
- 2
Clean the leeks thoroughly, rinse between the layers, and cut them into thin rings.
- 3
Heat the olive oil in a large skillet and cook the leeks for five minutes, until softened.
5 min
- 4
Pour in the cream, fold in the ready-to-cook spaetzle, and stir the vegetable stock paste or powder directly into the mixture. Season with salt and pepper.
- 5
Transfer the mixture to the casserole dish, cover it evenly with grated cheese, and bake for 25–30 minutes, until the cheese is golden brown and crisp.
25 min
Ago's Notes
- Use ready-to-cook fresh spaetzle from the refrigerated section as written. Cook dry spaetzle according to its package directions first, then drain well.
- Gouda or Emmental keeps the casserole mild; mountain cheese or a cheese blend gives it a stronger flavor.
- Assemble the casserole through the step before baking in the morning or the day before and refrigerate it covered. Add a small splash of milk or cream before baking because the spaetzle absorb liquid.
- The source uses a casserole dish measuring approximately 20 × 26.5 cm.
- Stir vegetable stock paste or powder directly into the cream; do not dissolve it in water first.
- Refrigerate leftovers covered for 2–3 days and reheat thoroughly.
Serve hot as soon as the cheese is golden brown and crisp.
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