Dutch Noodle Bake
A warming Northern Dutch oven bake featuring ribbons of pasta layered with smoked bacon lardons, butter-braised leeks, rich nutmeg-infused cream sauce, and a bubbly golden crust of mature Gouda cheese.
Ingredients
- • 350g broad ribbon egg noodles or tagliatelle
- • 180g smoked Dutch bacon lardons (spekjes)
- • 2 medium leeks, finely sliced and washed
- • 200ml double cream
- • 150ml whole milk
- • 200g mature Gouda cheese, grated
- • 2 cloves garlic, crushed
- • 1/2 tsp freshly grated whole nutmeg
- • 25g butter for greasing and sautéing
- • Freshly ground black pepper and sea salt
Preparation Steps
Bring a large pan of generously salted water to a rolling boil. Cook the broad ribbon noodles for 7 to 8 minutes until al dente. Drain in a colander, toss with a few drops of melted butter to prevent sticking, and set aside while assembling the sauce.
In a skillet over medium heat, fry the smoked bacon lardons until the fat renders and the edges turn crispy and amber. Add the butter and sliced leeks with the crushed garlic, sweating gently for 6 minutes until the leeks are meltingly soft and sweet without browning.
Pour the double cream and milk into the skillet with the leeks and lardons. Bring to a gentle simmer, seasoning with freshly grated nutmeg and cracked black pepper. Remove from heat and fold the cooked noodles into the creamy mixture along with half of the grated Gouda cheese.
Transfer the coated noodles into a buttered casserole dish. Scatter the remaining grated Gouda across the surface in an even layer. Bake in the oven at 190°C (170°C fan) for 22 to 25 minutes until the sauce is vigorously bubbling and the cheese forms a deeply golden, crusty gratin lid.