Käsespätzle: A Comforting Classic with Deep Roots

When I think back on my culinary journey, few dishes bring up as much nostalgia and warmth as Käsespätzle. This dish, often referred to as the German answer to macaroni and cheese, holds a special place in the hearts of many Germans and visitors to Germany. My love affair with Käsespätzle started long before my time in Philadelphia—it goes back to my early days in the kitchen, honing my skills at places like the Reading Liederkranz and the Evergreen Country Club. Käsespätzle is more than just a dish; it’s a connection to my roots and a testament to the comforting, hearty nature of German cuisine.

The Early Days: Reading Liederkranz and Evergreen Country Club

Before I found my way to Brauhaus Schmitz, I spent a significant part of my career in places that celebrated German culture and cuisine. The Reading Liederkranz, a German-American club in Berks County, Pennsylvania, was one of the first places where I truly began to understand and appreciate the depth of traditional German food. This was a place where the community gathered not just to eat, but to celebrate their heritage through food, music, and camaraderie.

At the Reading Liederkranz, I was introduced to the art of making Käsespätzle. The dish was a staple on the menu, especially during Oktoberfest and other German-themed events. It was here that I learned how to make Spätzle from scratch—hand-mixing the dough, pressing it through a Spätzle maker, and boiling it to perfection. The process was simple, but it required skill and patience to get it just right. The Spätzle was then layered with rich, melted cheese and topped with crispy fried onions, creating a dish that was as satisfying as it was comforting.

My time at the Evergreen Country Club further deepened my connection to German cuisine. This was another venue where traditional German dishes were celebrated and where I had the opportunity to refine my recipes and techniques. Käsespätzle was always a crowd favorite, and it quickly became one of the dishes that I was known for. The guests at the club loved its simplicity and heartiness, and it was a dish that I enjoyed making just as much as they enjoyed eating it.

Bringing Käsespätzle to Brauhaus Schmitz

When Brauhaus Schmitz opened, I knew that Käsespätzle had to be on the menu. The dish had been such an important part of my culinary journey up to that point, and I was eager to share it with a wider audience in Philadelphia. From the moment it debuted on our menu, Käsespätzle became an instant hit. It was everything I hoped it would be—rich, comforting, and full of flavor. It resonated with our guests in a way that few dishes did, and it quickly became one of our most popular offerings.

What made Käsespätzle so special at Brauhaus Schmitz was the way it combined tradition with a sense of indulgence. We made the Spätzle fresh in-house, just as I had learned to do years before, and we used the best quality cheeses to ensure that every bite was creamy and delicious. We topped it off with crispy onions for a bit of texture and served it piping hot, so the cheese was perfectly melted and gooey. It was the ultimate comfort food, and our guests couldn’t get enough of it.

Making Käsespätzle

Making Käsespätzle isn’t terribly difficult once you learn how to make Spätzle. If you’re using prepared Spätzle – it’s even easier. If you’re making it from scratch, the Spätzle are the foundation of the dish, and getting them right is crucial. The dough is made from just a few simple ingredients: flour, eggs, milk, and a pinch of salt. The key is to mix the dough until it’s smooth but still slightly sticky, then press it through a Spätzle maker or colander into boiling water. The Spätzle cooks quickly, rising to the surface when it’s done, and it’s important to remove it immediately to maintain its tender texture.

Once the Spätzle is cooked, it’s time to assemble the dish. At Brauhaus Schmitz, we used a blend of cheeses to achieve the perfect balance of flavor and meltability. Emmental and Gruyère were our go-to choices, as they provided the right combination of richness and stretchiness that makes Käsespätzle so satisfying. The Spätzle was layered with generous amounts of cheese, then baked until the cheese was bubbly and golden.

The final touch was the crispy onions, which added a delightful crunch and a hint of sweetness that complemented the rich, cheesy Spätzle. These onions were fried to perfection, carefully sprinkled on top just before serving. The result was a dish that was rich and decadent, yet comforting and familiar—a true reflection of the German culinary tradition.

Käsespätzle: A Dish That Resonates

One of the things that made Käsespätzle so popular at Brauhaus Schmitz was its universal appeal. Whether you were German or not, there was something inherently satisfying about this dish that resonated with people. It was a dish that felt like home—something you could imagine eating with your family on a cold winter’s night or enjoying in a cozy Bavarian tavern after a long day.

I remember guests who would come back time and time again just for the Käsespätzle. It became a comfort dish for many—a go-to order when they needed something warm, filling, and familiar. It was the kind of dish that brought people together, whether they were sharing it as a side with a hearty meal or enjoying it as a main course with a cold beer.

Käsespätzle also had a way of surprising people. Those who had never tried it before were often blown away by how something so simple could be so delicious. It was a reminder that you don’t need fancy ingredients or complicated techniques to create a dish that’s truly memorable. Sometimes, it’s the simplest things that make the biggest impact.

Ingredients:

• Spätzle: You can make your own using this recipe or use store-bought.
• Butter: 2 tablespoons
• Caramelized Onions: 2 large onions, thinly sliced (see recipe below)
• Emmentaler or Gruyère Cheese: 2 cups, grated
• Heavy Cream: 1 cup
• Nutmeg: 1/4 teaspoon, freshly grated
• Salt and Pepper: To taste
• Crispy Onions: For topping (see recipe here)
• Fresh Chives: Finely chopped, for garnish

Instructions:

1. Caramelize the Onions:
   • In a large skillet, melt 2 tablespoons of butter over medium heat.
   • Add the thinly sliced onions and cook slowly, stirring occasionally, until they are golden brown and caramelized, about 25-30 minutes. Set aside.
2. Prepare the Spätzle:
   • If you’re making your own, follow this recipe for homemade Spätzle. If using store-bought, cook according to package instructions.
3. Assemble the Käsespätzle:
   • Preheat your oven to 375°F (190°C).
   • In a large mixing bowl, combine the cooked Spätzle with the caramelized onions.
   • Add the grated Emmentaler or Gruyère cheese, heavy cream, and freshly grated nutmeg. Season with salt and pepper to taste, and mix everything together until well combined.
4. Bake:
   • Transfer the mixture to a buttered baking dish, spreading it out evenly.
   • Top with an additional layer of grated cheese for that extra gooey, cheesy finish.
   • Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly with a golden crust on top.
5. Finish and Serve:
   • Once baked, remove from the oven and top with crispy onions for added crunch. You can make your own crispy onions using this recipe.
   • Garnish with freshly chopped chives for a pop of color and a hint of freshness.
   • Serve immediately and enjoy the warm, comforting flavors of this classic dish.

The Perfect Comfort Food

Käsespätzle is more than just a meal; it’s a comforting dish that’s rich, flavorful, and perfect for sharing with friends and family. Whether you’re making it for a special occasion or simply craving something hearty and satisfying, this recipe is sure to hit the spot.

The combination of tender Spätzle, creamy cheese, and the sweetness of caramelized onions, all topped with crispy onions and chives, makes for a dish that’s as comforting as it is delicious. I hope this Käsespätzle brings as much joy to your table as it has to mine over the years.

Käsespätzle – Cheesy German Noodles

Käsespätzle is like mac and cheese—only better. It is a hearty dish made from soft, homemade Spätzle noodles layered with melted cheese and topped with crispy, caramelized onions. This comfort food staple is especially popular in southern Germany and Austria. Rich, creamy, and incredibly satisfying, Käsespätzle is perfect as a main dish or as a side to complement any meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Main Course

Cuisine austrian, Bavarian, German

Ingredients

  

• 500 grams Spätzle
• 250 grams Emmenthaler or Gruyere cheese
• 150 ml heavy cream
• 100 grams caramelized onions
• 1/2 tsp kosher salt
• 1 pinch nutmeg, freshly grated
• 1 tbsp chives
• 1/2 cup crispy onions

Instructions

 

• Preheat your oven to 350°F (175°C).
• Prepare the spaetzle ahead of time and have chilled and ready. If using prepackaged spaetzle, cook the prepared spaetzle according to your recipe or package instructions, then drain and set aside.
• In a large ovenproof skillet or casserole dish, add a layer of spaetzle.
• Sprinkle a portion of the grated Emmenthaler or Gruyere cheese over the spaetzle, followed by a portion of the caramelized onions.
• Repeat the layers until all the spaetzle, cheese, and caramelized onions are used up.
• Drizzle a little heavy cream over the top layer to keep the dish moist and creamy.
• Season the layers with salt, pepper, and a pinch of nutmeg to taste.
• Place the skillet or casserole dish in the preheated oven and bake for 15-20 minutes, until the cheese is melted and bubbly.
• Remove from the oven and let it rest for a few minutes.
• Before serving, top with fresh chives and crispy onions for added texture and flavor.

Notes

Cheese choice: Traditional Käsespätzle uses Emmental or Gruyère cheese, but you can use domestic Swiss if you can’t find the others. The flavor will be similar but not quite as good.

Onions: Slowly caramelize the onions until golden and crispy for that perfect topping that adds texture and flavor to the dish.

Spätzle prep: Homemade Spätzle is best, but store-bought works as a time-saving alternative. If making from scratch, using a Spätzle press ensures evenly-sized noodles.

Serving ideas: Serve with a simple green salad or alongside sausages for a complete meal. Pair it with a cold beer or dry white wine for an authentic experience.

Leftovers: Käsespätzle reheats well—just pop it in the oven at 350°F (175°C) until warm, or reheat on the stovetop with a splash of milk to bring back its creamy texture.

Keyword kaesespaetzle, käsespätzle

Frequently Asked Questions (FAQ)

1. Can I use store-bought Spätzle for this recipe?

Absolutely! While homemade Spätzle adds a special touch, store-bought Spätzle works perfectly well and saves time. Just be sure to cook it according to the package instructions before mixing it with the other ingredients.

2. What’s the best cheese to use for Käsespätzle?

I recommend using Emmentaler or Gruyère cheese for an authentic, rich flavor. These cheeses melt beautifully and have the perfect balance of nuttiness and creaminess. However, you can also experiment with other melting cheeses like Swiss or cheddar if you prefer.

3. How do I make the caramelized onions?

Caramelizing onions is easy but requires a bit of patience. Simply slice two large onions thinly, melt some butter in a skillet over medium heat, and cook the onions slowly, stirring occasionally, until they turn a deep golden brown. This process usually takes about 25-30 minutes.

4. Can I make this dish ahead of time?

Yes, you can assemble the Käsespätzle a few hours ahead of time and keep it in the refrigerator until you’re ready to bake it. Just add a few extra minutes to the baking time if you’re starting with a chilled dish.

5. What can I use instead of crispy onions for topping?

If you prefer a different topping, you can use toasted breadcrumbs for a similar crunch, or simply garnish with extra chives for a fresher taste. The crispy onions, however, add a classic touch that pairs wonderfully with the creamy cheese and tender Spätzle.