Käsespätzle with made from scratch spätzle noodles (or store-bought if you prefer). Melty cheese and a healthy dose of sauteed onions make this decadent dish a beer garden menu favorite and a homemade comfort food.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
For Spätzle (if making from scratch)
- 4 1/2 cups flour (all purpose)
- 2 tsp salt
- 1/4 tsp nutmeg
- 1 tbsp each fresh thyme and parsley finely chopped (optional)
- 6 large eggs beaten
- 1 1/2 cups whole milk
- 5 cups cooked spätzle
- 1 tbsp sunflower or other cooking oil
- 1 large onion finely sliced
- 3 tbsp butter, divided
- 3 cups cheese such as Emmentaler or Gruyere (half and half mix recommended) | about 20 oz of cheese
- 1 bunch chives finely chopped, for garnish
Spätzle (if making from scratch)
In the bowl of a stand up mixer equipped with the dough hook add the flour, salt, nutmeg and herbs. Combine well and form a well in the middle.
Add the beaten eggs, then the milk. Turn on the mixer on medium and let mix for 16 to 20 minutes.
The dough will begin pulling off from the sides of the bowl but still be quite sticky. Look for tiny air bubbles to begin forming on the surface. You may need to mix for an extra minute or two until you observe bubbles.
Boil about 2 quarts of water (with a pinch of salt) and place your spätzle dough maker above the pot with the water. Load with dough and slide back and forth or press to squeeze the dough through and form the spätzle noodles.
Once the spätzle begins to float to the surface, scoop with a large spider or skimmer spoon and transfer to a colander placed inside a bowl (for drained water to collect). Continue process until you make all the dough into spätzle. Rinse the spätzle in the colander with running hot water and shake off any excess water.
In a large pan heat the oil and saute the sliced onion until it begins to turn light brown in color. Add a little water occasionally to keep it from burning. Continue until completely browned. Transfer to a dish and let cool down.
Turn oven on to 400 F.
Melt 1 1/2 tbsp butter in a pan over medium-high heat and toss about 2 1/2 cups of cooked spätzle in it. Cook for about 2 minutes until slightly browned.
Transfer the browned spätzle to a casserole dish (about 9 x 13 inches large) and form an even layer. Cover with half the shredded cheese.
Brown more spätzle following the above steps, add it on top of the cheese layer and then add the rest of the cheese.
Bake for 10 minutes, take out of the oven and garnish with the sauteed onions and chives. Serve.
If making the spätzle from scratch be advised that this recipe will yield more than you need to prepare a 9 x 13 inches casserole of Käsespätzle. You can freeze or refrigerate (tossed in 1 tsp olive oil) the leftover spätzle and use later. Alternatively, prepare half the quantity using half the ingredients and use a slightly smaller casserole than 9 x 13 inches. If using store-bought spätzle, follow the package instructions and then proceed with the Käsespätzle recipe as written.