kaese spaetzle recipe
The Best kaese spaetzle recipe
What I love most about this recipe is how versatile it is. It works just as well for a cozy dinner at home as it does for a potluck or a casual gathering with friends. Plus, it’s packed with protein from the eggs and cheese, and you can easily sneak in some veggies if you want to make it a little healthier. The best part? It’s one of those dishes that tastes even better the next day, so leftovers are never a problem. If you haven’t tried käsespätzle yet, you’re missing out—it’s the kind of meal that makes everyone at the table happy.
Käsespätzle (German Cheese Spaetzle)
A comforting German dish featuring tender homemade spaetzle noodles smothered in 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
- 1/2 cup milk
- 1 tsp salt
- 1/4 tsp nutmeg (optional)
- 1 tbsp olive oil
- 2 large onions, thinly sliced
- 2 tbsp butter
- 2 cups shredded Emmental or Gruyère cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh chives for garnish (optional)
👨🍳Directions
-
1
In a large mixing bowl, combine flour, salt, and nutmeg. Make a well in the center and add eggs, milk, and olive oil. Whisk until smooth and let the batter rest for 10 minutes. -
2
Bring a large pot of salted water to a boil. Press the spaetzle batter through a spaetzle press or colander with large holes directly into the boiling water. Cook for 2-3 minutes until the spaetzle float to the surface. Remove with a slotted spoon and set aside. -
3
In a skillet, melt butter over medium heat. Add sliced onions and cook until golden brown and caramelized, about 10-15 minutes. Season with salt and pepper. -
4
Preheat the oven to 375°F (190°C). In a baking dish, layer half of the spaetzle, half of the caramelized onions, and half of the shredded cheese. Repeat with the remaining ingredients. -
5
Bake for 15-20 minutes until the cheese is melted and bubbly. Garnish with fresh chives before serving.
🔧Equipment
- Mixing bowl
- Whisk
- Spaetzle press or colander with large holes
- Large pot for boiling water
- Skillet or frying pan
- Baking dish (9×13-inch)
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Käsespätzle (German Cheese Spaetzle) Works
❓ Frequently Asked Questions About Käsespätzle (German Cheese Spaetzle)
1. What type of cheese is best for Käsespätzle?
The best cheeses for Käsespätzle are those that melt well and have a rich, nutty flavor. Traditional choices include Emmentaler (Swiss cheese), Gruyère, or Bergkäse (Alpine cheese). A mix of Emmentaler and Gruyère is common for a balanced taste. For a sharper flavor, you can add a bit of sharp cheddar or Parmesan, but avoid pre-shredded cheese as it often contains anti-caking agents that prevent smooth melting.
2. Can I make Käsespätzle without a Spätzle press or board?
Yes! While a Spätzle press or board makes the process easier, you can use a colander with large holes, a grater, or even a cutting board with a knife. For the colander method, press the dough through the holes directly into boiling water. If using a knife, spread the dough thinly on a cutting board and slice small pieces into the water. The key is to work quickly so the dough doesn’t dry out.
3. How do I prevent my Käsespätzle from turning out mushy?
To avoid mushy Spätzle:
– Don’t overmix the dough—it should be thick but still slightly sticky (like pancake batter).
– Cook the Spätzle in small batches to prevent overcrowding in the pot.
– Boil them just until they float (about 1–2 minutes), then remove with a slotted spoon.
– Shock them in ice water immediately after boiling to stop the cooking process, then drain well before layering with cheese.
– Use day-old Spätzle (if possible) for a firmer texture, as fresh ones absorb more moisture.
4. Can Käsespätzle be made ahead of time?
Absolutely! Käsespätzle reheats well and even tastes better the next day as the flavors meld. Here’s how:
– Assemble the dish (Spätzle + cheese + caramelized onions) but don’t bake it. Cover and refrigerate for up to 2 days.
– Bake before serving: Add a splash of milk or cream to the top, cover with foil, and bake at 350°F (175°C) for 20–25 minutes until bubbly.
– Freezing: Freeze unbaked portions in an airtight container for up to 3 months. Thaw overnight in the fridge before baking.
5. What’s the best way to caramelize onions for Käsespätzle?
Perfectly caramelized onions add a sweet, deep flavor to Käsespätzle. Follow these steps:
– Slice onions thinly (about ⅛-inch thick) for even cooking.
– Use butter and oil (a mix of 2 tbsp butter + 1 tbsp oil) to prevent burning.
– Cook low and slow on medium-low heat for 30–45 minutes, stirring occasionally. Don’t rush—high heat will burn them.
– Deglaze with a splash of water or broth if they stick to the pan.
– Season lightly with salt and a pinch of sugar to speed up caramelization. For extra depth, add a splash of balsamic vinegar or beer at the end.