Bavarian Käsespätzle with Crispy Shallots Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Grate the cheeses if not already grated. Slice the onions thinly and chop the chives. Bring a large pot of salted water to a boil.

Have a spätzle maker or colander ready. Preheat the oven to 400°F (200°C) and butter the baking dish. The batter can be made ahead and rested in the refrigerator for up to 1 hour.

Instructions

Making the Spätzle

1. 1Make the Spätzle Batter
   In a large bowl, combine the flour, salt, and nutmeg. Make a well in the center and add the eggs and milk. Whisk until a smooth, thick batter forms—it should be the consistency of a very thick pancake batter. Let the batter rest for 10 minutes to allow the flour to hydrate.
   Look for The batter is thick, smooth, and falls from the spoon in a ribbon.
   Tip If the batter is too stiff, add a little extra milk. If too thin, add a spoonful of flour.
2. 2Boil the Spätzle
   Bring a large pot of salted water to a boil. Using a spätzle maker or a colander with large holes, press the batter directly into the boiling water. Cook for 2–3 minutes, until the spätzle float to the surface. Remove with a slotted spoon and set aside in a colander to drain.
   Look for The spätzle are tender, light, and all float to the top.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Work in batches to avoid overcrowding the pot.
3. 3Butter the Baking Dish
   Preheat the oven to 400°F (200°C). Use half of the softened butter to generously grease a 9x13-inch baking dish.
   Look for The dish is evenly coated with butter.
   Tip This prevents sticking and adds flavor.

The batter should be smooth and thick, falling from the spoon in a ribbon. The cooked spätzle will be tender, slightly chewy, and all float to the surface. They should be drained well to avoid excess water in the gratin.

Assembling and Baking

4. 4Layer Spätzle and Cheese
   Spread half of the cooked spätzle in the buttered dish. Sprinkle with half of the grated Emmental and half of the Gruyère. Repeat with the remaining spätzle and cheeses, finishing with a layer of cheese on top. Dot with the remaining butter.
   Look for The dish is evenly layered with spätzle and cheese.
   Tip Press down lightly so the layers settle.
5. 5Bake the Gratin
   Place the dish in the preheated oven and bake for 15 minutes, until the cheese is bubbling and the top is golden brown in spots.
   Look for The cheese is molten and bubbling around the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, cover loosely with foil.
6. 6Fry the Onions
   While the gratin bakes, heat the clarified butter in a large skillet over medium-high heat until shimmering. Add the sliced onions in a single layer and fry, stirring occasionally, for 8–10 minutes, until they turn deep golden brown and crisp.
   Look for The onions are dark golden, crisp, and rattle when stirred.
   Tip Do not overcrowd the pan; cook in batches if needed.

The gratin should be bubbling around the edges and golden on top. The cheese should be fully melted and creamy. The onions should be deep golden brown and crisp, rattling in the pan when stirred.

Finishing and Serving

7. 7Top with Crispy Onions
   Remove the gratin from the oven and immediately pile the crispy fried onions over the top. Sprinkle with the fresh chives.
   Look for The onions form a crunchy, golden crown over the melted cheese.
   Tip Add the onions right before serving to keep them crisp.
8. 8Serve the Käsespätzle
   Let the gratin stand for 2 minutes, then serve hot. Use a large spoon to scoop out portions, making sure to include the crispy onions and a long cheese pull.
   Look for The cheese stretches in long strings when lifted.
   Tip Serve with a side salad or pickles to cut the richness.

The finished dish has a crown of crispy onions and chives, with a long cheese pull when lifted with a fork. The texture is creamy, cheesy, and crunchy in every bite.

Common mistakes

One common mistake is making the batter too thin, which results in flat, mushy spätzle. The batter should be thick enough to hold its shape when dropped.

Another mistake is overcrowding the pan when frying the onions—this steams them instead of crisping.

Also, don’t overbake the gratin, or the cheese can become oily and the noodles dry. Keep an eye on it and remove it as soon as the cheese is bubbling and golden.

How to tell it’s done

The Käsespätzle is done when the cheese is fully melted and bubbling around the edges, and the top is golden brown in spots. The spätzle should be tender and the cheese should stretch when pulled with a fork.

Because the eggs are cooked through during boiling and baking, the dish is safe to eat; the internal temperature of the egg-based spätzle reaches at least 160°F (71°C).

• Egg dishes: 160°F (71°C) in the thickest part