This was the first dish I had in Germany. Cooked by family as a welcome, it was warm and comforting after a long day of travel.
12 oz dry Spätzle
4 oz shredded Emmental Cheese
4 oz shredded Gruyère Cheese
2 sliced Onions
2 tbsp Butter, Olive Oil or Ghee
2 cups Cream (or you can substitute milk or a combination of the two)
¼ tsp grated Nutmeg
Salt & Pepper to taste
Preheat the oven to 325℉ (163℃). And butter or spray a baking dish.
Sauté the sliced onions in the butter or oil until golden brown. This takes about 10-15 minutes.
Cook the spätzle according to the directions in salted water and drain.
Spread ⅓ of the spätzle in the baking dish. Top with ⅓ of the cheeses. Layer with the last layer being cheese.
Mix the salt, pepper, and nutmeg into the cream. Pour over the spätzle and cheese. Top with the onions.
Bake for 40 minutes until bubbling. Let cool 10 minutes before serving.
This dish goes by different names. You could call it German Macaroni and Cheese. You can also call it German Cheese Spaetzle or Kaese Spaetzle. No matter the name, the taste is delicious.
Don't underestimate the onions! They absolutely make the dish and you will be surprised. You don't need any other topping and they provide a ton of flavor to the dish.
This is a very rich dish and will easily serve 8 or maybe more.