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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Schwäbische Käsespätzle (German Cheese Spaetzle) Recipe

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This recipe for Schwäbische Käsespätzle (German Cheese Spaetzle) is from Bykerk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
- 1 batch Homemade German Spätzle can be made in advance and refrigerated until ready use, then let warm to room temperature before baking. Can also use a large bag of store-bought, but homemade strongly recommended. Recipe for spatzle is under pasta
- 6 tablespoons butter
- 2 very large onions chopped
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 12 ounces shredded Emmentaler or Jarlsberg (Swiss-like from Norway, mild) (you can also add some Gruyere for extra flavor)
- Salt
Directions:
Directions:
- Preheat the oven to 400 degrees F.
- Butter a 9x13 (or a little smaller) casserole dish.
- Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
- Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.
Personal Notes:
Personal Notes:
Source: https://www.daringgourmet.com/kaesespaetzle-swabian-german-macaroni-and-cheese/

We make this dish about every other year for Oktoberfest. It is very filling and best served as a side dish

 

 

 

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