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Homemade German egg spaetzle layered with melted mountain cheese and Emmental, topped with golden slow-cooked onions and fresh chives.
German Käsespätzle (Cheese Spaetzle)
Homemade German egg spaetzle layered with melted mountain cheese and Emmental, topped with golden slow-cooked onions and fresh chives.
Ingredients
Equipment
Method
MAKE THE DOUGH
- Combine the flour, eggs, 150 ml water, 1 tsp salt, and nutmeg in a large bowl. Beat vigorously for 3–5 minutes until the batter is smooth, elastic, and falls slowly from a spoon. If it is too stiff to push through your spaetzle maker, add water 1 tablespoon at a time.
- Let the batter rest for 10 minutes. Meanwhile, bring a large pot of water to a boil and add 1 tbsp salt. Preheat the oven to 180°C (355°F), conventional.
COOK THE ONIONS
- Melt 30 g butter in a frying pan over medium-low heat. Add the sliced onions and cook for approximately 15–20 minutes, stirring occasionally, until golden and tender. Lower the heat if they brown too quickly.
COOK AND LAYER THE SPAETZLE
- Grease a roughly 2 L ovenproof baking dish with the remaining 10 g butter. Working in batches, press the batter through a spaetzle maker into gently boiling water. Simmer for 2–3 minutes, until the spaetzle float and are cooked through, then lift out with a slotted spoon and drain well.
- Layer a third of the hot spaetzle in the baking dish and sprinkle with a third of the mixed grated cheeses. Repeat twice with the remaining spaetzle and cheese. Season with black pepper.
MELT THE CHEESE AND SERVE
- Bake uncovered for 8–10 minutes, until the cheese is melted and the dish is heated through. Avoid extended baking, which can dry the spaetzle.
- Top with the golden onions and chopped chives. Serve immediately with a green salad if desired.
Notes
Käsespätzle is associated with southern Germany, including Swabia and Allgäu, with related variations in neighboring Alpine regions.
For an appropriate vegetarian version, select cheeses made with microbial or vegetarian rennet; traditional mountain cheese may use animal rennet.
Water absorption varies by flour and egg size: add small amounts of water only until the batter is thick but pressable.
Most of the salt added to the boiling water is discarded; nutrition values are intentionally left empty until calculated using verified ingredient data.
