I had this dish while staying in Sankt Gilgen, Austria on the last day of a four day stay. This dish consists of Spaetzle 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

Side dishes with Cheese Spätzle is usually Boston lettuce mixture. Applesauce is also common in Kässpätzle in the Vorarlberg Oberland and in Liechtenstein. Leftovers of the Kässpätzle 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)

Regional features

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


Here are the ingredients:

3 cups all-purpose flour

1/4 teaspoon nutmeg

1 medium onion, preferable white, sliced thin

1 egg (large)

1 1/2 cups shredded Gruyère cheese (or Swiss if not available)

1 3/4 cups milk

1 tablespoon unsalted butter, cut into small pieces

Salt and pepper

4 large egg yolks

2 tablespoons canola oil (or peanut oil if  available)


Whisk the milk with the egg yolks and egg in a soup bowl. In a larger bowl, whisk the flour, nutmeg, 1 teaspoon of salt and 1/4 teaspoon of fresh ground pepper.

With wooden spoon, stir the egg mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or overnight.

Preheat the oven to 400F. In a large pot bring salted water to a boil. Prepare a large bowl of ice water. Hold a colander (or a Spaetzle maker) with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and press it into the simmering water with a spatula or the back of a spoon until everything has been used. Cook the Spaetzle for 2 minutes longer, then drain. Transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain, then transfer to a large bowl. Add 1 tablespoon of the oil, season

Oil a 9-by-13-inch baking dish. Spread the Spaetzle in the dish and dot with some cut up the butter. Sprinkle with the cheese and bake at 400F for about 20 minutes, or until the Spaetzle is hot and the cheese is just melte

Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Cook the onion over high heat until softened, about 1 minute. Reduce the heat to low and stirring occasionally, until lightly browned, about 15 minutes. Lay the onion over the Spaetzle and serve. Bon Appetit 


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