Creamy Noodle Gratin with Leeks and Sun-dried Tomatoes
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 stalk Leeks
- 2 Tbsps vegetable oil
- 100 grams sun-dried Tomatoes (drained)
- salt
- peppers
- 600 grams
- 100 milliliters Whipped cream
- 1 tsp cornstarch
- 100 milliliters Vegetable broth
- 100 grams grated Emmentaler cheese
- Fat (for the baking dish)
Preparation steps
1.
Rinse the leeks well and cut into rings. Cut the tomatoes into cubes. Heat the oil in a frying pan and fry the leeks, turning often, over medium heat for 5 to 8 minutes. Add 3 to 4 tablespoons of water as needed. Season with salt and pepper. Cook the noodles in boiling salted water for 2 to 3 minutes. Drain.
2.
Preheat the oven to 200° C (approximately 395° F). Grease a baking dish. Toss the noodles with the leeks and tomatoes and transfer to the greased baking dish. Stir together the cream, cornstarch, and the broth. Season with salt and pepper. Pour the cream mixture over the casserole. Sprinkle the cheese evenly over the top and bake about 10 minutes, until golden.
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