German Käsespätzle
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
523 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
German
German Käsespätzle
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Think if this like German mac and cheese, using spätzle dumplings instead of macaroni. You can add cooked, shredded meat if you want, usually light meats, or skip it. Mushrooms are a great choice for vegetarians.
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Ingredients
- ¾ pound cooked pheasant or chicken, shredded
- 4 cups onions, about 2 large, sliced root to tip
- 3 tablespoons butter
- 1/2 teaspoon dried thyme
- 2 to 4 teaspoons honey
SPATZLE
- 2 cups flour
- A few gratings of nutmeg, about ¼ teaspoon
- 2 eggs, lightly beaten
- ¼ cup heavy cream
- 1 cup buttermilk
- A healthy pinch of salt
TO FINISH
- 5 ounces Gruyère or Swiss cheese, shredded
- ¼ cup chopped chives or parsley
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Instructions
- Preheat the oven to 400°F, and grease a casserole dish or ramekins.
- Caramelize the onions. Heat the butter in a large frying pan over medium-high heat and sauté the onions until they begin to brown on the edges. Then turn the heat to low, cover the pan, and cook, stirring occasionally, for about 30 minutes. Toward the end of this time, stir in the thyme and honey. When the onions are pretty and brown, turn off the heat and set aside.
- You can make the spätzle while the onions are cooking. Mix all the spätzle ingredients together into a batter that should be a bit thicker than pancake batter. Bring to a boil a large pot of water and salt it well.
- To make the spätzle, use a spätzle hopper—easy to get on Amazon.com for less than $20—or use a colander with wide holes. Add the batter to the hopper or the colander, hold it over the simmering water, and drip the batter into the water (if you’re using a colander, a rubber spatula will help move the batter through the holes). You’ll be making lots of little dumplings. Let them boil on the surface for a minute or two, then scoop the dumplings out with a slotted spoon and arrange them on a baking sheet to cool. Coat them with a little butter or oil to keep them from sticking together.
- Make the dish by layering some spätzle, then pheasant meat, then caramelized onions, then a bit of the chopped herbs, then cheese into the casserole dish or ramekins. Shoot for at least two layers—three is better—and be sure that shredded cheese is on top.
- Bake for 15 to 20 minutes, until the cheese melts and begins to brown.
Notes
- Once made, kasespatzle reheats well. Put portions in an ovenproof container, cover and reheat at 350°F for about 20 minutes.
- If you don't want to use shredded white meat, cooked mushrooms or chopped, crispy bacon or cooked ham are good options.
- You can mix the spätzle with the pesto of your choice for added color and flavor. My choice would be arugula pesto or parsley pesto.
Nutrition Information
Show Details
Calories
523kcal
(26%)
Carbohydrates
46g
(15%)
Protein
34g
(68%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
162mg
(54%)
Sodium
243mg
(10%)
Potassium
455mg
(13%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
780IU
(16%)
Vitamin C
9mg
(10%)
Calcium
344mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 243mg | 10% |
| Potassium | 455mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 9mg | 10% |
| Calcium | 344mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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