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Cheese Spaetzle Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course dinner, Lunch
Cuisine Bavarian, German
Servings 4
Calories 501 kcal

Equipment

  • 1 Spätzle maker or large-hole colander

Ingredients
  

Spaetzle Dough

  • 2 cups all-purpose flour 250g
  • 4 large eggs, room temperature
  • ½ cup water 120ml
  • 1 teaspoon salt

Cheese Sauce & Toppings

  • 1 cup Emmental cheese, grated 100g
  • 1 cup Gruyère cheese, grated 100g
  • 2 large onions, thinly sliced
  • 3 tablespoons butter
  • ¼ cup heavy cream 60ml
  • ¼ teaspoon ground nutmeg
  • salt and pepper to taste

Instructions
 

Prepare Spaetzle Dough

  • Mix flour and salt in large bowl
  • Beat in eggs and water until smooth, sticky dough forms
  • Let rest 15-20 minutes

Cook Spaetzle

  • Boil large pot of salted water
  • Push dough through spaetzle maker/colander into water
  • Cook until noodles float (2-3 minutes)
  • Remove with slotted spoon, drain well

Prepare Components

  • Caramelize sliced onions in butter (15 minutes)
  • Grate both cheeses, combine
  • Preheat oven to 375°F (190°C)

Assemble

  • Layer in baking dish: spaetzle, cheese mix, cream
  • eason each layer with salt, pepper, nutmeg
  • Repeat layers

Finish

  • Bake 15-20 minutes until cheese bubbles
  • Top with caramelized onions
  • Serve immediately while hot

Notes

  • Dough consistency should be thick but still flowing - adjust water if needed
  • Room temperature eggs create better dough texture
  • Can substitute Emmental/Gruyère with other melting cheeses like Gouda
  • For crispier top, broil 2-3 minutes at end
  • Make spaetzle ahead, but assemble and bake just before serving
  • Leftover spaetzle keeps 3 days refrigerated
  • If no spaetzle maker, use colander with 1/4 inch holes
  • Don't overcook spaetzle - they should be slightly firm
  • Let rest 5 minutes before serving for cheese to set slightly
  • Pairs well with green salad and German beer or Riesling