Lighter Homemade German Käsespätzle (Cheese Spaetzle)
Käsespätzle (cheese spaetzle) is one of my favorite German comfort foods. Each German dish comes to me with a special memory. I was always excited the day when kaesespaetzle was on the menu at the workplace‘s kantine. Lunch time in Germany always comes with the greeting “Mahlzeit”. It took me long to understand what it means 😃. The lunch atmosphere at the workplace pantry was from the most interesting experiences I had.
So getting back to the yummy spätzle. It is the German version of Mac and Cheese, but in my opinion way tastier. The dish is prepared by alternating layers of spätzle “egg noodles dumpling”, caramelized onions and Swiss cheese, which is afterwards baked to perfection. The taste combination is magical. Sehr Lecker 👌
Lighter Homemade German Käsespätzle (Cheese Spaetzle)
Yield: 8 people
Calories: 362kcal
Equipment
- Stove Top
- Oven
Materials
Spätzle Dough
- 4 cup Whole wheat flour
- 5 Eggs
- 2½ cup Skimmed milk
- 1 tbsp Olive oil
- Salt
- Pepper
- Nutmeg
Käsespätzle
- 4 Medium onions thinly sliced
- 1 tbsp Canola oil
- 100 g Light Swiss Emmentaler cheese grated
Instructions
Spätzle
- In a bowl, add eggs, milk, salt, pepper and nutmeg. Whisk them together.
- Then stir in the flour. Whisk vigorously till you get a smooth mixture.
- The batter should be neither too thick nor too runny.
- Bring a large pot of salted water to a boil. Press batter through anything with holes into the water. You may also use spaetzle press, colander or a slotted spoon. When the spaetzle has floated to the top of the water, remove it to a colander.
- Give it a quick rinse with cold water. Drizzle olive oil, just a small amount to help prevent them from sticking.
Käsespätzle
- Preheat oven to 200°C.Add oil to a skillet over medium-high heat. Add the onion, and cook until golden.
- In a casserole, add the spätzle.
- Then the caramelized onions.
- Finally sprinkle the grated cheese. Bake till the cheese is melted (around 15 minutes).
- Enjoy!
