Käsespätzle – The Bavarian Version of Mac & Cheese
One of the most popular vegetarian Bavarian dishes - usually served with crispy onions and Swiss mountain cheese
Prep-Time: 30 min
Cook-Time: 10 min
INGREDIENTS (4 Portions)
1/2 lb Swiss cheese, freshly shredded (such as Gruyère, Appenzeller, Raclette Cheese, or Emmentaler)
1 yellow onion or 5-6 shallots, thinly sliced
2-3 tbsp butter
Salt, to taste
Optional: splash of milk
Fresh parsley, chopped
UTENSILS
Frying pan
Cheese grinder
SIDES
Green salad
This is one of the main vegetarian Bavarian dishes. The key to great Käsespätzle is using high-quality, flavorful cheese. Mixing cheeses, like Appenzeller, Gruyère, raclette, or Emmentaler, adds depth to the flavor. Freshly shred your cheese with a cheese grinder to preserve its rich taste. If you have a local supermarket that carries European cheeses, look for a mountain cheese from Switzerland, Germany, Austria, or France.
01
Start by preparing the onions, as they take the longest. Melt 2-3 tbsp of butter in a frying pan over low-medium heat, then add the sliced onions (or shallots). Braise for 15-20 minutes, stirring occasionally, until they are golden brown and caramelized. Season with a pinch of salt, then set aside.
02
While the onions are cooking, shred the cheese and set it aside in a bowl. A mix of cheeses will bring out the best flavor in your Käsespätzle.
03
Cook the Spätzle as described on page 54. Once the Spätzle is ready, drain them well and add them to a pan with a bit of butter over low-medium heat. Stir occasionally.
04
Add the shredded cheese to the hot Spätzle, stirring well until the cheese melts and coats the noodles. If it seems too dry, add a small splash of milk to create a creamier texture. Season to taste with a pinch of salt.
06
Top the Käsespätzle with the braised onions and garnish with freshly chopped parsley. Serve immediately with a green salad on the side.