Kaes-Spaetzle

Kaes-Spaetzle

21

"A traditional recipe from Bavaria and Baden-Wurtemberg, totally vegetarian, do always serve together with a salad in a sour dressing e.g. simple oil & vinegar-dressing!"
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Ingredients

1 h servings 733 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 733 kcal
  • 37%
  • Fat:
  • 43.9 g
  • 67%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 214 mg
  • 71%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, combine eggs, flour, salt, 1 tablespoon oil, and 1/2 cup water. Mix until smooth, then let rest for 10 minutes. Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Saute onion slices until golden brown; set aside. Preheat oven to 300 degrees F (150 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Place 1/3 of the dough into a spaetzle maker or coarse sieve or collander with holes about 4 millimeters in diameter. Let dough drop into boiling water. Boil until spaetzle rises to the top, then transfer to a 9 inch casserole dish with a slotted spoon. Cover with 1/3 of the cheese. Repeat layers with remaining spaetzle and cheese. Spoon fried onions over top.
  3. Bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. Before serving, sprinkle with 1 or 2 tablespoons vinegar, and sprinkle with chopped parsley.

Footnotes

  • Note
  • A salad (lettuce, cucumber or tomato) with a sour dressing adds a lot of flavor to this dish, so always serve with a salad!
  • Recommended types of cheeses are Emmentaler or matured Gouda.

Reviews

21
  1. 27 Ratings

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Most helpful positive review

Schokolinda, thank you for sharing!!! This was an absolutely delightful dinner... (I even made the salad suggested.)

Most helpful critical review

I have made this recipe twice and there was no way it was a "dough" that could go in a spaetzle maker. I put it in a zip-loc bag and cut the tip to squeezed it into the water. However, the flav...

Schokolinda, thank you for sharing!!! This was an absolutely delightful dinner... (I even made the salad suggested.)

This was so awesome! I've made this dish for years and never added the vinegar or parsley. It was given to me by a friend who lived in Ulm, Germany. Her Mom always fixed this for them as they...

As a huge spaetzle fan, I of course love this. I always have had spaetzle plain though, with gravy or butter. This is like a really fancy mac and cheese, but better. I made a simple cucumber sal...

I accidentally stumbled across this recipe and I'm so glad I did. I love spaetzle and make it certainly more frequently than the average American, but I've always made it with pork roast and se...

I have made this recipe twice and there was no way it was a "dough" that could go in a spaetzle maker. I put it in a zip-loc bag and cut the tip to squeezed it into the water. However, the flav...

This recipe is perfect. Tastes just like my grandmother's, and she always prided herself on the craft of perfect spaetzle. And my father was to happy to hear how well it came out as he always ...

This recipe gets 5 stars for taste and 3 stars for preparation. I thought is was an excellent dish, and even my husband, a meat and potatoes man, ate it right up. However, I had a difficult time...

I do not have a spaetzle maker, and prefer to tip the bowl slightly over the pot you cook them in, and just take a wet a knife and cut them off the lip of the bowl into the pot. They are like li...

I've been making this for years; my SIL is German. Super easy to make!! The noodles cook up really fast. It's also good with some sauteed mushrooms on top!