Bavarian Käsespätzle with Crispy Shallots Tips, FAQ & printable recipe

Tips for success

For perfectly crispy onions, slice them as thinly as possible and pat them dry before frying. Use a large skillet and make sure the onions are in a single layer.

Fry over medium-high heat, stirring occasionally, until they are deep golden brown. Remove them with a slotted spoon and drain on paper towels to keep them crisp.

To make the spätzle even more flavorful, you can add a pinch of white pepper to the batter. If you prefer a stronger cheese flavor, use all Gruyère.

For a smoky twist, add a handful of smoked cheese to the mix. The dish is best served immediately, but you can keep it warm in a low oven for up to 30 minutes before adding the onions.

Variations

• Smoky Bacon: Add 4 slices of cooked, crumbled bacon to the cheese layers before baking. The smoky flavor complements the Alpine cheeses and adds a savory depth.
• Herb Infusion: Stir 1 tablespoon of chopped fresh thyme or rosemary into the spätzle batter. The herbs add an aromatic note that pairs well with the cheese.
• Mushroom Medley: Sauté 200g of sliced mushrooms in butter until golden and layer them with the spätzle and cheese. This adds an earthy, meaty texture.
• Spicy Kick: Add 1/2 teaspoon of smoked paprika or a pinch of cayenne to the cheese layers. This gives the dish a subtle warmth without overwhelming the cheese flavor.

Storage and make-ahead

Fridge

Store leftover Käsespätzle in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.

Freezer

Freeze unbaked or baked Käsespätzle for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven, covered, for 15–20 minutes, or until heated through. Add fresh crispy onions after reheating.

Leftover Käsespätzle can be stored in an airtight container in the refrigerator for up to 3 days. The onions will lose their crispness, so store them separately if possible.

To reheat, place in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 15 minutes, or until heated through.

The spätzle can be cooked and refrigerated for up to 1 day before assembling the gratin. Assemble the dish completely (without the onions) and refrigerate for up to 24 hours.

When ready to bake, add 5–10 minutes to the baking time. The crispy onions should be fried fresh and added just before serving.

Serving ideas

Serve the Käsespätzle as a main dish with a simple green salad dressed with a light vinaigrette. The tangy salad cuts through the richness of the cheese. It also pairs beautifully with a cold beer, just as it would in a Bavarian beer hall.

For a heartier meal, serve alongside roasted pork or sausages. The gratin is also excellent as a side dish for a festive dinner. Garnish with extra chives and a sprinkle of paprika for color. Let it stand for a few minutes before serving so the layers set slightly and are easier to portion.

Frequently asked questions

Recipe card

Bavarian Käsespätzle with Crispy Shallots

Prep 30 minCook 25 minTotal 55 minServes 4

Ingredients

• 300 g all-purpose flour
• 4 large eggs
• 100 ml whole milk
• 1/4 tsp freshly grated nutmeg
• 1 tsp salt
• 2 tbsp unsalted butter, softened
• 250 g grated Emmental cheese
• 250 g grated Gruyère cheese
• 3 yellow onions, thinly sliced
• 50 g clarified butter
• 2 tbsp fresh chives, chopped

Instructions

1. 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.
2. 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.
3. Preheat the oven to 400°F (200°C). Use half of the softened butter to generously grease a 9x13-inch baking dish.
4. 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.
5. 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.
6. 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.
7. Remove the gratin from the oven and immediately pile the crispy fried onions over the top. Sprinkle with the fresh chives.
8. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

720

Protein

32 g

Carbohydrates

58 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.