A hearty Swabian gratin of fresh egg noodles layered with melted Emmentaler and Gruyère cheese, crowned with deeply caramelized onions.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cast iron skillet or gratin dish
Garnishes: caramelized onions, chives
Accompaniments: green salad, pickles
Instructions
-
1
Make Spätzle dough: combine flour, eggs, water, and salt. Beat until elastic. Rest 15 min.
-
2
Press dough into boiling salted water. Remove Spätzle when they float, about 2 min.
-
3
Caramelize sliced onions in butter over medium-low heat for 20-25 min until deeply golden brown.
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4
Layer Spätzle and mixed grated cheeses in a buttered baking dish, finishing with cheese on top.
-
5
Bake at 200°C (400°F) for 15 min until cheese is melted and bubbling.
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6
Top with caramelized onions and fresh chives. Serve straight from the dish.
Did You Know?
Käsespätzle is often called "German mac and cheese," but Swabians consider this comparison an insult to their far more sophisticated creation.
Chef's Notes
Equipment Tips
- Spätzle press
- large pot
- baking dish
- skillet
Garnishing
caramelized onions, chives
Accompaniments
green salad, pickles
The Story Behind Käsespätzle
Käsespätzle evolved in the alpine Allgäu region and across Swabia, where dairy farming provided abundant cheese. Originally a frugal mountain meal for farmers, it became the unofficial national dish of Baden-Württemberg. Every Swabian household claims the definitive version.
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