Cheese spaetzle
Cheese spaetzle is a beloved dish that many people know and enjoy, whether as a cherished childhood favorite or as a hearty meal that inspires memories of Alpine vacations and ski trips. While a traditional dish from the Swabian cuisine, various regional variations can be found throughout the Alpine region, including Allgäu Kässpatzen, Tyrolean Kasspatzln, and Swiss Chäschnöpfli, each using local cheeses. To prepare cheese spaetzle, all you need are fresh, hot Swabian noodles, grated Alpine Mountain cheese, and a generous topping of golden-brown fried onions. Each bite is a delightful treat!
Ingredients
For the spaetzle:
500 g wheat flour
10 eggs, size M
1 tsp salt
1 pinch nutmeg
(Plus, salt for the cooking water)
For the fried onions:
800 g onions
80 g butter
1 tsp sugar
0.5 tsp salt
For the cheese sauce:
200 g Alpine Mountain cheese and 200 g Gruyère cheese
200 ml cream
300 ml milk
Salt
1 pinch of nutmeg
Pepper
Green onions or chives for dressing the noodles
For the fried onions:
800 g onions
80 g butter
1 tsp sugar
0.5 tsp salt
For the cheese sauce:
200 g Alpine Mountain cheese and 200 g Gruyère cheese
200 ml cream
300 ml milk
Salt
1 pinch of nutmeg
Pepper
Green onions or chives for dressing the noodles
Recommended products at a glance
The preparation
-
Lightly beat 10 eggs in a bowl.
-
In a large stainless-steel bowl, combine 500 g of wheat flour with the beaten eggs, folding them together until well mixed. Next, stir in grated nutmeg and one teaspoon of salt. Using a sturdy mixing spoon or dough scraper, beat the dough vigorously until bubbles form.
-
Melt the butter and incorporate it into the dough, mixing thoroughly. Check the dough’s consistency; it should fall thickly from the spoon. If the dough is too firm, add another egg or some sparkling mineral water.
-
Peel the onions, then cut them in half and slice them into fine strips. In a large pan, heat 80 grams of butter over medium heat. Add the sliced onions to the pan and sauté them, stirring occasionally, until they are golden brown and soft. Once cooked, stir in one teaspoon of sugar and half a teaspoon of salt. Season with paprika and pepper to taste, and keep the mixture warm.
-
Bring a large pot of water to a boil, add salt, and then reduce the heat to let the water simmer. Also, have a large bowl ready for the spaetzle.
-
Using a spaetzle ricer, slicer, or board with a scraper, add the spaetzle to the simmering water in small portions. Wait until the spaetzle rise to the surface, then use a slotted spoon to scoop them out and place them in the prepared bowl.
-
Preheat the oven to 220 °C (top/bottom heat).
-
Grate the cheese and then divide the grated cheese into two portions: one-third and two-thirds.
-
Combine the spaetzle with one-third of the grated cheese, cream, and milk in a pan. Heat over medium, stirring frequently until the cheese melts. Season the sauce with salt, pepper, and nutmeg to taste.
-
Spread the remaining two-thirds of the cheese over the dish in the pan, then place the pan in the oven and bake at 220 °C for 20 minutes, or until it is golden brown.
-
Chop the green onions or chives after washing them thoroughly.
-
Remove the cheese spaetzle from the oven and allow to cool briefly. Then, garnish it with the fried onions and sprinkle with chopped chives.
