Kasespaetzle (Cheese Spaetzle) Recipe

Name: Kasespaetzle (Cheese Spaetzle)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spaetzle; 1 cup flour; 1 egg; 1/2 cup milk; 1/2 teaspoon salt; nutmeg (optional); To Finish; 1 onion, sliced very thin; oil; butter; 1/2 lb gruyere or 1/2 lb swiss cheese

Servings: persons

Spaetzle
1 cup flour
1 egg
1/2 cup milk
1/2 teaspoon salt
nutmeg (optional)
To Finish
1 onion, sliced very thin
oil
butter
1/2 lb gruyere or 1/2 lb swiss cheese

1
Prepare spaetzel: Combine the dry ingredients (add a bit of nutmeg to taste if doing it for German Cooking, omit if for Hungarian)
2
Add the milk and egg and mix together into a batter of sorts.
3
Meanwhile, have a wide pan of water with salt boiling.
4
Take the batter and put it into a spaetzle maker, or I used a French fry basket, and rubbed it with the bottom of a spatula to break it up.
5
When the Spaetzle float, remove with a slotted spoon and put them into a colander.
6
Fry onion in a little oil until very brown and crispy.Set aside.
7
In heavy (preferably non-stick) skillet, heat spaetzle in a little butter.
8
Grate cheese and toss into spaetzle.
9
When cheese melts, transfer to large bowl and sprinkle with onion.
10
Serve hot.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Spaetzle, 1 cup flour, 1 egg, 1/2 cup milk, and more.

Yes, Kasespaetzle (Cheese Spaetzle) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kasespaetzle (Cheese Spaetzle)

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