Käsespätzle, Cheese spaetzle,

Käsespätzle, or Cheese Spaetzle

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While on vacation in Sankt Gilgen, Austria I had this typical Austrian dish called “Käsespatzen”. It consists of Spaetzle noodles and grated hard cheese that is alternately stacked and garnished with fried onions. The Cheese Spaetzle are pushed into the hot oven after they have been layered, so that the Spaetzle does not cool down and the cheese can melt

In Swabia, the Käsespätzle are traditionally prepared with mountain cheese and/or Emmentaler cheese. In Vorarlberg there is a  different type of preparation; you can find Montafon Käsespätzle with Montafoner sour cheese, and Bregenzerwald Cheese Spaetzle or Käsespätzle with mountain cheese and Räßkäse

Side dishes with Cheese Spätzle is usually Boston lettuce mixture. Applesauce is also common with Käsespätzle in the Vorarlberg Oberland and in Liechtenstein. Leftovers of the Spätzle can be fried with butter in a pan.

If you don’t own a Spätzle maker, you can order one here. Most colanders I had don’t have openings big enough

Also try another variation like Spinach Spätzle

The recipe requires an oven safe (400F) frying pan. Here are some of my picks:

Also known for Kaesepaetzle, Kasspaetzle, Kasespatzle, Käsespätzle