Käsespätzle (German Cheese Spaetzle)

Ingredients

• 1 batchhomemade German Spätzle
• 85 g (6 tablespoons)butter
• 2–3 largeonions, chopped
• ½ teaspoonsalt
• ½ teaspoonsugar
• 340 g (12 ounces)shredded Emmentaler or Jarlsberg; Gruyère can also be added
• to tastesalt

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C (400°F). Butter a 23 × 33 cm casserole dish, or use one slightly smaller.

2. 2

   Caramelise onions

   Melt the butter in a medium heavy stockpot or Dutch oven. Add the onions and cook, stirring occasionally, for 20–30 minutes until deeply caramelised. Halfway through, sprinkle in a little of the salt and the sugar to help the onions caramelise; cook until nicely browned.

3. 3

   Layer the ingredients

   Spread one-third of the Spätzle in the bottom of the dish, followed by one-third of the cheese and one-third of the caramelised onions. Repeat the layers, sprinkling each with some salt, and finish with cheese and onions on top.

4. 4

   Bake and serve

   Bake for 10 minutes or longer, until the cheese has melted and the edges are just beginning to crisp. Serve immediately.

What is Käsespätzle?

Käsespätzle is a German dish of Spätzle—small, soft egg noodles—layered with cheese and onions. It is particularly associated with Swabia in southern Germany, where Spätzle is a familiar regional staple.

This version bakes the noodles with generous layers of cheese and slow-cooked onions. The oven melts the cheese through the dish while giving the edges a little crispness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 421 calories, 15g protein, 67g carbs, 27g fat.

The Spätzle supplies most of the carbohydrates, while the butter and cheese contribute much of the fat; the cheese also provides most of the protein. Balance a portion with a crisp salad or vegetables on the side.

The ingredients that matter

Spätzle: Use one batch of homemade German Spätzle as called for in the recipe. Its soft, irregular shape holds the melted cheese between layers.

Cheese: Emmentaler or Jarlsberg gives a mild, Swiss-style flavour. The recipe also suggests adding some Gruyère for a stronger note.

Onions: Two or three large onions work; the recipe favours using at least three for plenty of caramelised topping.

Take time with the onions

Even cooking: Cook the chopped onions in the butter over medium heat, stirring occasionally, for 20–30 minutes. The aim is deep browning rather than merely softening.

Seasoning: Add a little salt and sugar halfway through, as directed. Keep an eye on the pan towards the end so the onions brown without catching.

Build distinct layers

Layering: Divide the Spätzle, cheese and onions into thirds so each component is spread through the casserole. Finish with cheese and onions on top.

Salt: Sprinkle some salt over each layer, as the method instructs. Use a light hand if your cheese is already salty.

Look for melted cheese

Timing: Start checking after 10 minutes in the 200°C oven. The dish is ready when the cheese has melted and the edges are just beginning to crisp.

Serving: Bring it to the table straight away for soft, cheesy layers and browned edges. The recipe notes that leftovers are good too.

What to serve alongside

A crisp green salad or lightly dressed seasonal vegetables provide a fresh contrast to the rich cheese and butter. Keep accompaniments simple so the Spätzle remains the focus.

Serve portions while hot, making sure each includes some of the browned onion topping.

Recipe notes & tips

• Use a heavy pot or Dutch oven for cooking the onions.
• Allow the onions the full 20–30 minutes to become deeply caramelised.
• Divide the ingredients into thirds before assembling to make the layers easier to portion.
• Add salt sparingly between layers, especially if using a salty cheese.
• Check the edges after 10 minutes and bake longer only until they begin to crisp.

Variations

• Add Gruyère: Mix some with the Emmentaler or Jarlsberg for a more pronounced cheese flavour.
• Choose Jarlsberg: Use it in place of Emmentaler for a mild, Swiss-style result.
• Use three onions: Go for the higher amount for a more generous onion topping.
• Serve with salad: Pair each portion with crisp leaves for a fresh contrast.

Common mistakes to avoid

• Rushing the onions: They will be soft rather than deeply caramelised; give them 20–30 minutes.
• Letting the onions catch: Stir occasionally and keep an eye on them as they brown.
• Uneven layering: Divide each component into thirds before assembling the casserole.
• Over-salting: Cheese can be salty, so use only a little between the layers.
• Baking by the clock alone: Check for melted cheese and just-crisping edges, baking beyond 10 minutes if needed.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in an oven until hot throughout; the edges may crisp again. The recipe also describes this dish as making good leftovers.

Frequently asked questions