kaese spaetzle recipe
The Best kaese spaetzle recipe
What I really appreciate about this recipe is how versatile it is. It works just as well for a casual dinner as it does for a cozy weekend meal when we have friends over. The Spätzle itself is soft and pillowy, and when you mix in the melted cheese and those buttery, golden onions, it’s like a hug on a plate. It’s also a great way to use up any leftover cheese you have in the fridge, which is always a win in my book. Plus, it’s filling enough that I don’t have to worry about anyone asking for seconds five minutes after they’ve finished their plate. If you’re looking for a simple, satisfying dish that the whole family will love, this is it.
Käsespätzle (German Cheese Spaetzle)
A comforting German dish featuring tender homemade spaetzle noodles baked with melted cheese and caramelized onions. This hearty meal is a beloved classic in southern Germany and Austria.
🥘Ingredients
- 2 cups all-purpose flour
- 4 large eggs
- ½ cup milk
- 1 tsp salt
- ½ tsp ground nutmeg (optional)
- 1 tbsp butter (for cooking)
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 ½ cups shredded Emmental or Gruyère cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh chives or parsley for garnish
👨🍳Directions
-
1
In a large mixing bowl, combine flour, salt, and nutmeg. Make a well in the center and add eggs and milk. Whisk until smooth and let the dough rest for 10 minutes. -
2
Bring a large pot of salted water to a boil. Press the spaetzle dough through a spaetzle press or colander into the boiling water. Cook for 2-3 minutes until the noodles float to the surface, then remove with a slotted spoon and set aside. -
3
In a skillet, melt 2 tbsp butter over medium heat. Add sliced onions and cook until golden brown and caramelized, about 10-12 minutes. Set aside. -
4
Preheat the oven to 375°F (190°C). Grease a baking dish with butter. -
5
Layer half of the spaetzle in the baking dish, top with half of the caramelized onions, and sprinkle with half of the shredded cheese. Repeat with the remaining spaetzle, onions, and cheese. Finish with a layer of Parmesan. -
6
Bake for 15-20 minutes until the cheese is melted and bubbly. Broil for 1-2 minutes for a golden crust if desired. -
7
Garnish with fresh chives or parsley and serve hot.
🔧Equipment
- Mixing bowl
- Whisk
- Spaetzle press or colander with large holes
- Large pot for boiling water
- Skillet
- Baking dish (9×13-inch)
- Cheese grater
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Käsespätzle (German Cheese Spaetzle) Works
❓ Frequently Asked Questions About Käsespätzle (German Cheese Spaetzle)
1. What is the best type of cheese to use for Käsespätzle?
The best cheeses for Käsespätzle are those that melt well and have a rich, nutty flavor. Emmental (Swiss cheese) is the traditional choice, but Gruyère, Bergkäse, or a mix of sharp cheddar and mozzarella also work well. Avoid pre-shredded cheese, as it often contains anti-caking agents that prevent smooth melting.
2. Can I make the Spätzle dough ahead of time?
Yes! You can prepare the Spätzle dough up to 24 hours in advance and store it in the refrigerator. Cover it tightly with plastic wrap to prevent drying. If the dough thickens too much, add a splash of water or milk to loosen it before cooking. However, it’s best to cook the Spätzle fresh for the best texture.
3. Why is my Käsespätzle mushy or dry?
Mushy Käsespätzle often results from overcooking the Spätzle or using too much liquid when layering with cheese. To avoid this, cook the Spätzle until al dente (they’ll finish cooking in the oven) and drain them well. If it’s dry, you may have used too little cheese or not enough butter/cream in the layers. A splash of pasta water or milk can help moisten it.
4. Can I bake Käsespätzle instead of layering it on the stovetop?
Absolutely! Baking is a great alternative. After layering the Spätzle and cheese in a baking dish, cover it with foil and bake at 350°F (175°C) for 15–20 minutes. Remove the foil, sprinkle with extra cheese, and broil for 2–3 minutes for a golden crust. This method is especially useful for feeding a crowd.
5. How do I store and reheat leftovers?
Store leftover Käsespätzle in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water or milk over the top, cover with a damp paper towel, and microwave in 30-second intervals until heated through. For a crispier texture, reheat in a skillet with a bit of butter or bake at 350°F (175°C) until warmed. Avoid freezing, as the texture can become grainy.
