Käsespätzle (German Cheese Noodles)
Soft egg noodles baked with caramelised onions and melty cheese, served hot for a comforting weeknight dinner.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the butter in a large pan over medium heat and add the sliced onions, cooking slowly until deep golden and sweet, about 15 minutes, stirring occasionally.
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Step 2 of 5
Meanwhile bring a pot of salted water to a boil, add the spätzle and cook according to package instructions until al dente, then drain.
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Step 3 of 5
In a separate saucepan melt a knob of butter, whisk in the flour and cook for 1 minute, then gradually whisk in the milk, simmering until the sauce thickens and coats the back of a spoon; season with salt, pepper and a pinch of nutmeg.
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Step 4 of 5
Combine the cooked spätzle with half the cheese in a greased baking dish, sprinkle the caramelised onions over the top, then layer the remaining cheese.
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Step 5 of 5
Bake in a pre‑heated oven at 200°C / 400°F (180°C fan) for 12–15 minutes, until the cheese is bubbling and lightly browned; serve immediately.
Notes from the kitchen
If fresh spätzle are unavailable, use store‑bought egg noodles; they give a similar texture. Leftovers reheat well in the oven, covered with foil to prevent drying.
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