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Käsespätzle (German Cheese Spaetzle)

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One of the most beloved of all Swabian dishes, Kasespatzle (German Cheese Spaetzle) is everything great comfort food should be!  Chewy homemade Spätzle baked with gooey Swiss cheese and topped with caramelized onions, it’s on my most favorite dishes!

german cheese spaetzle recipe kasespatzle German authentic traditional swabian

What is Käsespätzle?

Where I’m from in Stuttgart, Germany, Kasespatzle is a classic – a quintessential Swabian comfort food dish.  Homemade Spätzle are layered with gobs of shredded Emmentaler and geröstete Zwiebeln (caramelized onions) and then baked in the oven.  I guess you could say it’s Germany’s version of mac and cheese.

Käsespätzle (cheese spaetzle) was a favorite dish in our home and we always looked forward to it when my mom would make it.  Though Bavarian by birth she spent her later childhood through young adult years in Stuttgart and she’ll freely admit that Swabian cuisine is Germany’s best.  And I couldn’t agree more.  Here is a thoroughly authentic Kasespatzle recipe just like my mom always made it.

Nothing compares to homemade Spaetzle and I highly recommend making it yourself.  Get our recipe for Authentic German Spaetzle.

spaetzle recipe best authentic traditional German

If you love pasta and cheese and caramelized onions you will definitely LOVE this Kaesespaetzle!

Chewy homemade German egg noodles oozing with Swiss cheese and topped with butter caramelized onions…..

Comfort food really doesn’t get any better than this German Cheese Spaetzle!

If you’d like to know more about Spaetzle, southern Germany, and how to make the best homemade Spätzle, see my post for homemade German Spaetzle.

Ready to make some Käsespätzle?

german cheese spaetzle recipe kasespatzle käsespätzle German authentic traditional swabian

Käsespätzle Recipe

Let’s get started!

Melt the butter in a medium-sized heavy stock pot or Dutch oven.

Add the onions and stir occasionally for 20-30 minutes until deeply caramelized.  Halfways into it sprinkle with a little salt and sugar to help with the caramelizing.

cooking onions

Get them really nice and brown.

caramelized onions

While the onions are cooking make the Spätzle.

Make one batch of my homemade German Spätzle.

spaetzle recipe

Set the Spätzle aside until ready to use (they can be made in advance and refrigerated until ready to use).

Shred the cheese.

Käsespätzle is only as good as the quality of Swiss cheese you use.  Do yourself a favor and get the good stuff.  No, the American Swiss cheese just doesn’t cut it.  Get some European-imported Swiss cheese.  Emmentaler and Jarlsberg are both good options.  I often like to combine it with some strong Gruyere for extra flavor.

The other key:  Lots and lots of deeply caramelized onions.  Don’t skimp on these.  Use two jumbo-sized onions.  The more caramelized onions, the better the Käsepätzle will be.

caramelized onions and swiss cheese

Butter a 9×13 (or slightly smaller) casserole dish.  Place a third of the Spätzle in the bottom of dish, followed by a third of the cheese and a third of the caramelized onions.   Sprinkle some salt over each layer.

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Repeat until you’ve completed all the layers, ending with the cheese and the onions on top.

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Bake the Spätzle uncovered at 400 degrees F for about 10 minutes or until the cheese is melted and the some of the edges have just started to get crispy.

käsespätzle recipe german cheese spaetzle kaesespaetzle rezept authentic traditional German Swabian

Serve immediately.  A light sprinkling of chopped parsley always adds a bit of color and class.

Enjoy!

käsespätzle recipe german cheese spaetzle kaesespaetzle rezept authentic traditional German Swabian

For more authentic German dishes, be sure to also try our:

käsespätzle recipe authentic traditional german cheese spaetzle

Käsespätzle (German Cheese Spaetzle)

Delicious homemade Spätzle are baked with oozing cheese and topped with caramelized onions.  It's a favorite from Swabia, Germany!
4.99 from 74 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine German
Servings 6 servings
Calories 421 kcal

Ingredients
 
 

  • 1 batch Homemade German Spätzle (about 5 cups cooked Spätzle, can use store-bought if preferred), can be made in advance and refrigerated until ready use, then let warm to room temperature before baking.
  • 6 tablespoons butter
  • 2-3 large onions , chopped (the more caramelized onions the better so I go with at least 3!)
  • 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

Instructions
 

  • Preheat the oven to 400 degrees F. Butter a 9x13 (or a little smaller) casserole dish.
  • To make the caramelized onions: Melt the butter in a medium-sized heavy stock pot or Dutch oven. Add the onions and stir occasionally for 20-30 minutes until deeply caramelized.  Halfway into it sprinkle with a little salt and sugar to help with the caramelizing. Get the onions nice and brown.
  • 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.
    Serve immediately. This makes great leftovers!

Nutrition

Serving: 1servingCalories: 421kcalCarbohydrates: 67gProtein: 15gFat: 27gSaturated Fat: 17gSugar: 2g
Keyword German Cheese Spaetzle, Kasespatzle
Tried this recipe?Let us know how it was!

 

 

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.99 from 74 votes (40 ratings without comment)

168 Comments

  1. Doing a test run as we speak, before I cook this for German night on our family vacation! I saw in the comments this can be assembled in advance. How far ahead of time can this be made? Thanks!

  2. I’ve always wanted to try Kaesespaetzle. Finally did with your recipe (spaetlze too). Came out fantastic. Will add it to my repertoire. Served with roasted brussels sprouts in caper vinaigrette.

  3. Made this for the first time a week ago for Oktoberfest at our house. It was delicious and a hit. Because it was a last minute decision, I used cheeses I had on hand (rosemary Asiago, cheddar, and Parmesan) and it turned out great. Just made it again today using Jarlsberg, Gruyère, and Asiago cheeses. It’s in the oven now and I’m sure it’ll be super delicious. I live in a smaller town and Spätzle isn’t readily available so I’ve made homemade Spätzle both times.

  4. Is there any way to make this ahead of time ? I am hosting an Oktoberfest party and would love to prep and then pop in the oven! Thanks!

  5. This is absolutely delicious! I’ve made it many times as written and it is always devoured and my family thinks I’m an amazing cook (thank you!). Octoberfest is coming and I always make this along with your recipe for senfbrauten–we have friends and neighbors over, drink beer, and have great food. Thanks for sharing your great recipes with us.

  6. My mom introduced me to this recipe and it is the best! I can’t get enough. Using a good swiss and gruyere cheese is the best!

  7. I haven’t tried this but I will on a cheat day. Husband and I doing very well on our diets. What do you consider your 421 calories size 😂 No fibbing allowed. I am actually counting our calories even cheat day! This will be a meatless meal, haha!

    1. I haven’t measured out the portion sizes so I’m afraid I can’t tell you but this is probably one of those dishes where if you have to count the calories you probably just shouldn’t make it, lol! BUT I do agree that cheat days are important and this is well worth the cheat!! :)

  8. This was so good. My only regret was not adding a third onion. I found dried spaetzle at Aldi. I highly recommend buying the nicer Swiss and gruyere cheese.

  9. The first time I experienced this fabulous dish was at an outdoor eatery across from the port at Lindau. I explained to my German cousin that this is better than American Mac & Cheese.
    I have attempted to make it and was close in the past, so I look forward to trying your recipe.

    1. Hi Paul, it’s so nice to hear from you again! I whole-heartedly agree, this puts Mac & Cheese to shame :) I look forward to hearing what you think about! And by way of recommendation, use even more onions than what are called for – you can never have enough caramelized onions!

      1. We have adapted a low carb, KETO style diet so I have been trying to adjust my recipes to meet this goal. I am still searching for a KETO friendly Spaztle recipe.
        But I could make this on one of our “cheat days” and enjoy.

        1. Oh wow, Paul, yes that would be quite the undertaking to tackle keto Spätzle! If you figure it out please report back. I’m glad to hear you’re still allowing yourself the occasional “cheat day” – your mental health and sanity is also important!! :)