Cheese spaetzle au gratin

Name: Cheese spaetzle au gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Spätzle; 7-10 Tbsp salt, white pepper; 2 Leek sticks (leek); 2 medium-sized onions; 4 medium-sized tomatoes; 150 g Hard cheese; 2 TABLESPOONS Oil; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Spätzle
7-10 Tbsp salt, white pepper
2 Leek sticks (leek)
2 medium-sized onions
4 medium-sized tomatoes
150 g Hard cheese
2 TABLESPOONS Oil
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease

Directions

1
Cook the Spätzle in plenty of boiling salted water for about 15 minutes. Clean and wash the leek. Peel onions. Cut both into rings. Wash and chop the tomatoes. Grate cheese roughly. Drain spaetzle, let it drain
2
Heat the oil in a large frying pan. Fry the onions until crisp and brown. Take them out. Steam the leek in the frying fat for about 5 minutes while turning. Steam the tomatoes briefly. Season with salt and pepper
3
Spätzle with salt, pepper and nutmeg season. Mix in a greased casserole dish with tomatoes, leek, onions and half of the cheese. Sprinkle the rest of the cheese over it
4
Bake under a hot grill or in a preheated oven at the highest level until golden brown. Green salad tastes good with it
5
For 2 people, halve the amount. Then simply melt the cheese in the closed pan