Comfort food doesn’t get much better than Käsespätzle. Think of it as Germany’s answer to mac and cheese—soft, homemade spaetzle noodles layered with gooey cheese and topped with crispy, golden onions. It’s hearty, satisfying, and the ultimate dish for cozy nights or family gatherings.
Why You’ll Love This Recipe
- Pure Comfort: Warm, cheesy, and indulgent, this dish feels like a hug in a bowl.
- Authentic Flavors: A classic recipe straight from German kitchens.
- Perfect for Sharing: It’s a crowd-pleaser that’s great for family dinners or potlucks.
- Surprisingly Easy: Homemade spaetzle sounds fancy but is totally doable with a few tricks!
Ingredients
Here’s what you’ll need for this delicious dish (find the full list of ingredients with exact amounts below):
- Flour, eggs, and milk for the spaetzle dough
- Emmental or Gruyère cheese (or a mix!)
- Butter and onions for that irresistible topping
- Nutmeg and salt for seasoning
Directions
Step 1: Make the Spaetzle Dough
In a bowl, mix flour, eggs, milk, and a pinch of nutmeg until the batter is smooth and slightly elastic. Let it rest for about 10 minutes while you prepare the onions.
Step 2: Prepare the Crispy Onions
Slice the onions thinly and sauté them in butter over medium heat until golden and crispy. Set them aside for the final topping.
Step 3: Cook the Spaetzle
Bring a large pot of salted water to a boil. Using a spaetzle maker (or a colander with large holes), press the dough through into the water. Cook until the spaetzle floats to the surface, then scoop them out and set aside.
Step 4: Assemble the Käsespätzle
Layer the cooked spaetzle in a greased baking dish with shredded cheese, repeating until you run out of both. Bake in the oven at 375°F (190°C) for about 10-15 minutes, or until the cheese is melted and bubbly.
Step 5: Top and Serve
Sprinkle the crispy onions over the top just before serving. Enjoy this cheesy masterpiece while it’s warm!
Expert Tips and Tricks
- Let the dough rest! This makes the spaetzle fluffier and easier to work with.
- If you don’t have a spaetzle maker, use a flat grater or colander for similar results.
- Use a mix of cheeses for depth of flavor—Gruyère adds nuttiness, while Emmental gives a creamy texture.
Recipe Variations and Possible Substitutions
- Add crispy bacon bits for extra indulgence.
- Toss in sautéed mushrooms or spinach for a veggie twist.
- Substitute the cheese with cheddar or mozzarella if you can’t find traditional German varieties.
Serving and Pairing Suggestions
Käsespätzle pairs beautifully with a crisp German beer or a refreshing Riesling. For sides, consider a simple green salad or roasted Brussels sprouts to balance the richness of the dish.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or use the microwave for a quicker option. Add a splash of milk to keep it creamy.
FAQs
1. Can I make spaetzle ahead of time?
Yes! Cook the spaetzle, toss it lightly in oil, and store it in the fridge for up to 2 days. Assemble and bake when ready.
2. What cheese is best for Käsespätzle?
Gruyère and Emmental are traditional, but any good melting cheese will work.
3. Can I freeze Käsespätzle?
The spaetzle itself freezes well, but the baked dish with cheese is best enjoyed fresh.
4. Is there a gluten-free option?
Yes, you can use gluten-free all-purpose flour for the spaetzle dough—it works just as well!
Conclusion
Käsespätzle is everything you want in a comfort food—cheesy, hearty, and made with love. Whether you’re bringing a taste of Germany to your table or just craving something warm and indulgent, this recipe is a must-try. Serve it up, and watch it disappear in no time!
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Käsespätzle (German Cheese Spaetzle)
Description
A hearty and traditional German dish combining homemade spätzle noodles with melted cheese and caramelized onions, offering a delightful comfort meal.
Ingredients
For the Spätzle:
- 1 1/2 cups (180g) all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 large eggs
- 1/3 cup (80ml) milk
For the Caramelized Onions:
- 2 tablespoons butter
- 2 large onions, thinly sliced
- Pinch of salt
- Pinch of sugar
For Assembling:
- 2 cups (200g) shredded Emmentaler or Gruyère cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Spätzle Batter:
- In a bowl, combine flour, salt, nutmeg, and a pinch of pepper.
- Create a well in the center and add eggs and milk.
- Mix until smooth; the batter should be thick but pourable.
- Let it rest for 15-30 minutes.
- Caramelize the Onions:
- In a skillet over medium heat, melt butter.
- Add sliced onions with a pinch of salt and sugar.
- Cook, stirring occasionally, for 20-30 minutes until golden brown.
- Set aside.
- Cook the Spätzle:
- Bring a large pot of salted water to a boil.
- Using a spätzle maker or colander with large holes, press batter into the boiling water.
- Once spätzle float to the surface, cook for an additional 2-3 minutes.
- Use a slotted spoon to transfer them to a bowl.
- Assemble the Käsespätzle:
- Preheat oven to 400°F (200°C).
- In a greased baking dish, layer spätzle, cheese, and caramelized onions.
- Repeat layers, finishing with cheese and onions on top.
- Bake:
- Bake for 10-15 minutes until cheese is melted and bubbly.
- Serve:
- Garnish with chopped parsley.
- Serve hot, optionally with a green salad or apple sauce on the side.
Notes
- For authentic flavor, use high-quality Swiss cheeses like Emmentaler or Gruyère.
- Adjust the amount of cheese and onions to your preference.
- Leftover spätzle can be pan-fried with butter for a crispy variation.
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g