Preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4). Clean, wash and cut leek into rings. Peel and wash the carrots, cut into halves lengthwise and cut into thin slices. Cook both in little boiling salted water for about 5 minutes.
Drain the vegetables.
Heat 1-2 tablespoons of butter in a frying pan. Fry the potato noodles for about 4 minutes while turning. Take out. Fry ham in frying fat until crispy. Add sour cream and milk. Season with salt, pepper and nutmeg.
Grease two to three small casseroles or a large casserole dish. Spread the potato noodles and vegetables evenly. Pour the ham sauce over them. Grate the cheese and sprinkle over it. Bake in a preheated oven for about 10 minutes.