German Kaesespaetzle

    1 hour

    This is a Bavaria recipe for a cheesy pasta bake. Homemade spaetzle (small pasta twirls) are cooked in boiling water, then layered in a baking dish with grated cheese and fried onions.

    38 people made this

    Serves: 4 

    • 3 eggs
    • 225g plain flour
    • 1/2 teaspoon salt
    • 1 tablespoon vegetable oil
    • 125ml water
    • 60ml vegetable oil
    • 2 onions, halved and sliced
    • 325g grated Gruyere or Emmentaler cheese
    • 1 tablespoon vinegar
    • 1 teaspoon chopped fresh parsley, for garnish

    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. To make the spaetzle: In a large bowl, combine eggs, flour, salt, 1 tablespoon oil and 125ml water. Mix until smooth, then let rest for 10 minutes.
    2. Meanwhile, heat 60ml oil in a frying pan over medium heat. Saute onion slices until golden brown; set aside. Preheat oven to 150 degrees C / Gas 2.
    3. Bring a large pot of lightly salted water to the boil. Place 1/3 of the dough into a spaetzle maker or coarse sieve or collander with holes about 4mm in diameter. Let dough drop into boiling water. Boil until spaetzle rises to the top, then transfer to a 23cm baking dish with a slotted spoon. Cover with 1/3 of the cheese. Repeat layers with remaining spaetzle and cheese. Spoon fried onions over top.
    4. Bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. Before serving, sprinkle with 1 or 2 tablespoons vinegar, and sprinkle with chopped parsley.

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    Reviews in English (25)


    Schokolinda, thank you for sharing!!! This was an absolutely delightful dinner... (I even made the salad suggested.)  -  30 Apr 2003  (Review from Allrecipes US | Canada)


    This was so awesome! I've made this dish for years and never added the vinegar or parsley. It was given to me by a friend who lived in Ulm, Germany. Her Mom always fixed this for them as they were growing up because it was economical. I tried yours using the vinegar and the parsley and what a nice change! I bring this to a lot of Potluck banquets and people raved! Now they rave even more with the new twist from this receipe! Simply Awesome! Thank you!  -  15 Dec 2003  (Review from Allrecipes US | Canada)


    As a huge spaetzle fan, I of course love this. I always have had spaetzle plain though, with gravy or butter. This is like a really fancy mac and cheese, but better. I made a simple cucumber salad with it ( Chopped cucumbers, tomatoes and onions with a couple TB of apple cider vinagar over it) and it went wonderfully with it. Thanks for the tip.  -  06 Jan 2006  (Review from Allrecipes US | Canada)