Kasespatzle
Alpine comfort food: tender homemade spaetzle layered with melted Emmentaler and Gruyere and crowned with sweet, golden caramelized onions.
By Priya Hollis, Head of Shop & Product
Published January 8, 2026
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Servings
- 4
- Level
- Medium
Kasespatzle is the mac and cheese of southern Germany and Austria, and once you try it, you will understand why it is a mountain hut favorite. Soft, irregular egg dumplings are layered with nutty, stretchy Alpine cheese and topped with a heap of slow-cooked onions.
The batter is simple and forgiving. Beat it until it bubbles and pulls in long strands, then let it rest so the flour hydrates. A spaetzle maker is handy, but a colander with large holes or a cutting board and knife works too.
Take your time with the onions; deep golden, jammy onions are what make this dish sing. Serve with a crisp green salad dressed in sharp vinaigrette to cut the richness.
- Alpine mac and cheese
- Jammy caramelized onions
- Tender homemade spaetzle
Ingredients
Directions
Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, for 30 to 35 minutes until deep golden and jammy, lowering the heat if they brown too fast.
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