Summary

Ingredients

• 600 g spaetzle
• 6 onion (s)
• 100 g bacon, smoked, lean
• 300 g chanterelles, fresh
• 150 g cheese, rated (e.. Gouda)
• Salt and pepper, from the mill
• 1 tablespoon parsley, chopped
• 1 tablespoon butter
• 1 cup cream

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Instructions

1. Cut the bacon into fine strips and the onion into cubes. Clean and halve the mushrooms or quarter the larger ones. Melt the butter in a pan, fry the bacon in it a little, then add the onions and fry until golden brown. Add the mushrooms and toss briefly, season with salt and pepper.
2. Butter an ovenproof dish thinly. Put half of the spaetzle in the mold, top with the mushroom and onion mixture and half of the cheese. Then layer in the second half of the spaetzle and spread the rest of the cheese on top.
3. Pour the cream on top (you could leave it out if you want to save a few calories) and bake the gratin in the oven at 200 ° C for about 15-20 minutes until the cheese melts and is a bit crispy.
4. Serve sprinkled with the parsley.
5. There is also a bowl of lettuce or tomato salad and a glass of Franconian Silvaner.