Käsespätzle

Made with soft, homemade egg noodles (Spätzle) and piled with melted cheese, Käsespätzle, a hearty and mouthwatering Austrian dish, is sometimes referred to as the alpine cousin of mac and cheese. A topping of crispy fried onions adds a great crunch, making it a beloved comfort food in Austria and the surrounding Alpine areas.

Käsespätzle

Recipe by Travel S HelperCourse: MainCuisine: AustrianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Käsespätzle arrives at the table as a modest celebration of Alpine sustenance. Soft strands of egg-enriched noodles emerge from a batter of all-purpose flour, water, salt and eggs, pressed through a spätzle device or colander into gently boiling salted water. As each ribbon surfaces, it is lifted out and laid aside, awaiting its moment in the oven. A marriage of Emmental and Gruyère cheese unfolds in a creamy sauce stirred with milk or cream and a whisper of freshly grated nutmeg. Layers of noodles and molten cheese assemble in an oven-proof vessel set to 180 °C (350 °F). Thinly sliced onions sizzle in butter—or a neutral oil—until edges turn crisp and gold, their savory sweetness ready to crown the gratin. After ten to fifteen minutes beneath the heat, the cheese bubbles and browns in mottled patches. A final scattering of chopped parsley imparts a bright note to the robust profile. Served immediately, the dish offers deep, resonant flavors drawn from Alpine tradition. Kept in an airtight container, leftovers rest for up to three days, ready to reheat into the same gratifying warmth.

Ingredients

For the Spätzle
300 g (2 ½ cups) all-purpose flour
4 large eggs
100 ml (½ cup) water (adjust as needed)
1 tsp salt
For the Cheese Sauce
200 g (2 cups) grated Emmental cheese
150 g (1 ½ cups) grated Gruyère cheese
100 ml (½ cup) milk or cream
1 pinch of nutmeg (optional)
For the Topping
2 medium onions, thinly sliced
2 tbsp butter or neutral oil
Fresh parsley, chopped (for garnish)

Directions

Step 1: Prepare the Spätzle
In a large bowl, mix flour and salt. Make a well in the center and add eggs. Gradually add water while mixing, until you achieve a smooth, thick batter that can drip off a spoon. Let it rest for 10 minutes.
Bring a large pot of salted water to a boil. Place the batter on a Spätzle press or colander with large holes and press it into the boiling water.
When the noodles float to the surface, use a slotted spoon to transfer them to a bowl of cold water. Drain and set aside.
Step 2: Prepare the Fried Onions
Heat butter or oil in a pan over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and crispy. Set aside.
Step 3: Assemble the Käsespätzle
Preheat your oven to 180°C (350°F).
In a large oven-safe skillet or casserole dish, layer the Spätzle, grated cheeses, and a splash of milk or cream. Repeat until all the ingredients are used, finishing with a cheese layer. Sprinkle with nutmeg if desired.
Bake for 10–15 minutes, or until the cheese is bubbly and golden.
Step 4: Serve
Remove from the oven, top with crispy fried onions, and garnish with chopped parsley. Serve hot, preferably with a side salad or pickled vegetables.

Notes

Cheese Variations - While Emmental and Gruyère are traditional, you can use Bergkäse or any Alpine-style cheese for authenticity.
Vegan Option - Substitute cheese with vegan alternatives and eggs with a mix of flour and plant-based milk for the batter.
Storage - Käsespätzle tastes best fresh but can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

Austrian National Food

Explore Austria's rich culinary heritage with iconic dishes like Wiener Schnitzel, Apfelstrudel, and Sachertorte. Dive into the flavors that define Austrian cuisine and its timeless traditions.