1. 1

   Step 1

   Cook 300 g of Spätzle in salted water for approx. 12 minutes until al dente.

   Timer 12 min
2. 2

   Step 2

   Drain the Spätzle, reserving 300 ml of the pasta water.

3. 3

   Step 3

   Wash 200 g of leeks and slice into rings.

4. 4

   Step 4

   Wash 300 g of button mushrooms, quarter them, and sauté in oil.

5. 5

   Step 5

   Add the leeks to the mushrooms and sauté briefly, then transfer everything to a bowl.

6. 6

   Step 6

   Melt 30 g of butter in the pan and dust with 30 g of flour.

7. 7

   Step 7

   Cook the roux for 2 minutes while stirring.

   Timer 2 min
8. 8

   Step 8

   Deglaze with 300 ml of pasta water and 100 ml of white wine and bring to a boil.

9. 9

   Step 9

   Stir in 200 g of cream cheese spread, 1 tsp of mustard, and 1 tsp of tarragon.

10. 10

    Step 10

    Season to taste with salt, pepper, and nutmeg.

11. 11

    Step 11

    Mix the mushrooms, leeks, and cooked Spätzle into the sauce.

12. 12

    Step 12

    Rub a casserole dish with 20 g of butter and 1 garlic clove.

13. 13

    Step 13

    Fill the Spätzle mixture into the dish in 3 layers, sprinkling each layer with some of the 250 g of Emmental.

14. 14

    Step 14

    Finish with the remaining cheese.

15. 15

    Step 15

    Bake at 180°C (top/bottom heat) for approx. 30 minutes until golden brown.

    Timer 30 min

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