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Käsespätzle - Cheesy German Noodles

Käsespätzle is like mac and cheese—only better. It is a hearty dish made from soft, homemade Spätzle noodles layered with melted cheese and topped with crispy, caramelized onions. This comfort food staple is especially popular in southern Germany and Austria. Rich, creamy, and incredibly satisfying, Käsespätzle is perfect as a main dish or as a side to complement any meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer, Main Course
Cuisine Austrian, Bavarian, German

Ingredients
  

  • 500 grams Spätzle
  • 250 grams Emmenthaler or Gruyere cheese
  • 150 ml heavy cream
  • 100 grams caramelized onions
  • 1/2 tsp kosher salt
  • 1 pinch nutmeg, freshly grated
  • 1 tbsp chives
  • 1/2 cup crispy onions

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Prepare the spaetzle ahead of time and have chilled and ready. If using prepackaged spaetzle, cook the prepared spaetzle according to your recipe or package instructions, then drain and set aside.
  • In a large ovenproof skillet or casserole dish, add a layer of spaetzle.
  • Sprinkle a portion of the grated Emmenthaler or Gruyere cheese over the spaetzle, followed by a portion of the caramelized onions.
  • Repeat the layers until all the spaetzle, cheese, and caramelized onions are used up.
  • Drizzle a little heavy cream over the top layer to keep the dish moist and creamy.
  • Season the layers with salt, pepper, and a pinch of nutmeg to taste.
  • Place the skillet or casserole dish in the preheated oven and bake for 15-20 minutes, until the cheese is melted and bubbly.
  • Remove from the oven and let it rest for a few minutes.
  • Before serving, top with fresh chives and crispy onions for added texture and flavor.

Notes

Cheese choice: Traditional Käsespätzle uses Emmental or Gruyère cheese, but you can use domestic Swiss if you can't find the others. The flavor will be similar but not quite as good.
Onions: Slowly caramelize the onions until golden and crispy for that perfect topping that adds texture and flavor to the dish.
Spätzle prep: Homemade Spätzle is best, but store-bought works as a time-saving alternative. If making from scratch, using a Spätzle press ensures evenly-sized noodles.
Serving ideas: Serve with a simple green salad or alongside sausages for a complete meal. Pair it with a cold beer or dry white wine for an authentic experience.
Leftovers: Käsespätzle reheats well—just pop it in the oven at 350°F (175°C) until warm, or reheat on the stovetop with a splash of milk to bring back its creamy texture.
Keyword kaesespaetzle, käsespätzle
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