Cheese Spätzle
Spätzle, alpine cheese and crispy onions in layers — and a green salad so it does not get too much.
- Time
- 40 min
- Effort:
- medium
- Origin
- Swabia
- Season
- autumn, winter
- vegetarian
- classic
- hearty
- kid-friendly
- everyday
Ingredients for 4 portions
600 gSpätzle (packet)
200 galpine cheese
150 gEmmental (grated)
4onions
60 gbutter
100 mlmilk
½ bunchchives
to tastenutmeg
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Eggs
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 823 kcal |
|---|---|
| Protein | 40.8 g |
| Fat | 45.6 g |
| Carbohydrates | 59.2 g |
| of which sugar | 6.3 g |
| Fibre | 5.1 g |
| Salt | 1.8 g |
Not counted because listed without a quantity: nutmeg, salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Slice the onions into rings and slowly fry in half the butter for 15 minutes until golden brown.
- 2
Heat the Spätzle in salted water (or make fresh), drain.
- 3
Grate both cheeses. Layer Spätzle and cheese in an ovenproof dish, pour in the milk, add nutmeg and pepper.
- 4
Dot the remaining butter on top, bake at 200 °C for 15 minutes until the cheese pulls strings.
- 5
Serve with the crispy onions and chives, green salad alongside.
