German
⭐ Highly Rated
25 minmedium
GermanBrunch
Recipe Story
origins & traditionsKasespatzle is a beloved comfort food from southern Germany and Austria, often described as the Alpine answer to macaroni and cheese. This hearty dish features soft, irregular egg noodles called spaetzle that are layered with nutty Emmental cheese and topped with golden caramelized onions. The spaetzle dough is pressed through a special grater directly into boiling water, creating tender dumplings with characteristic ridges that catch the melted cheese. Each layer is seasoned and baked until the cheese forms a creamy sauce that coats every noodle. The crowning glory is a generous topping of slowly cooked onions that add sweetness and depth. Perfect for a leisurely weekend brunch, this dish embodies the rustic mountain cuisine of Bavaria and the Alpine regions, offering warmth and satisfaction in every bite.
Instructions
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In a large mixing bowl, combine 3 cups flour, 4 eggs, 1 teaspoon salt, and 1/2 cup milk. Stir vigorously with a wooden spoon until a smooth, thick batter forms. The consistency should be similar to thick pancake batter. Let rest for 10 minutes.
Bring a large pot of salted water to a rolling boil. Hold a spaetzle maker or colander with large holes over the pot. Press portions of the batter through the holes directly into the boiling water, working in batches.
The spaetzle will sink initially, then float to the surface after 2-3 minutes when cooked. Use a slotted spoon to remove them and transfer to a colander. Rinse briefly with cold water to stop cooking. Set aside.
Slice 3 large onions thinly. Heat 3 tablespoons butter in a large skillet over medium heat. Add onions with a pinch of salt and cook slowly for 20-25 minutes, stirring occasionally, until deeply golden and caramelized.
Preheat oven to 375°F (190°C). Butter a 9x13 casserole dish generously. Grate 3 cups Emmental or Swiss cheese.
Layer half the cooked spaetzle in the prepared dish. Season with black pepper and sprinkle with half the grated cheese. Add remaining spaetzle, season again, and top with remaining cheese.
Bake uncovered for 25-30 minutes until cheese is melted and bubbly, with golden brown patches on top.
Remove from oven and top with the caramelized onions. Let stand 5 minutes before serving. Garnish with fresh parsley if desired.
Kasespatzle
4.0 (52)
Traditional Bavarian cheese spaetzle layered with caramelized onions and melted Emmental cheese, creating a rich and satisfying brunch dish that combines homemade egg noodles with Alpine flavors.
medium
1h 5m
6 servings
Ingredients
0 of 9 checked
Spaetzle Dough
- 3 cups flour, all-purpose
- 4 pieces eggs, beaten
- 1/2 cups milk
- 1 teaspoons salt
Cheese Layer
- 3 cups cheese-swiss, grated
Topping
- 3 pieces onions, thinly sliced
- 3 tablespoons butter
Seasoning
- 1 teaspoons black-pepper, freshly ground
Garnish
- 2 tablespoons parsley, chopped (optional)
Chef Tips
expert advice•For authentic texture, the spaetzle batter should be thick but still flow through the holes - add milk gradually to achieve the right consistency.
•If you don't have a spaetzle maker, a colander with large holes works perfectly.
•The key to great Kasespatzle is using high-quality cheese that melts well - authentic Emmental is traditional, but Gruyere or aged Swiss cheese are excellent alternatives.
•Don't rush the onions; slow caramelization develops deep sweetness that balances the rich cheese.
•For extra indulgence, some cooks add a splash of cream between the layers.
•This dish can be assembled a few hours ahead and baked just before serving.
•Serve with a simple green salad dressed with vinegar to cut through the richness.
•Some regions serve Kasespatzle with applesauce on the side for a sweet-savory contrast.
•Leftover Kasespatzle can be pan-fried in butter until crispy for a delicious next-day treat.
