John Myers
Ingredients for 3 servings:
- 500 g spaetzle
- Water (salt water)
- some butter for the pan
- ¾ liter of milk
- 2 tbsp butter
- 2 tbsp flour
- 50 g Parmesan, grated
- 100 g cheese (Emmental), grated
- salt and pepper
- nutmeg
- possibly bacon
- possibly onion(s)
- possibly mushrooms
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Grandma’s recipe
Cook the spaetzle in salted water according to the package instructions, although two minutes less cooking time is fine. This will give the casserole a firmer texture. Toss the spaetzle in a little butter with nutmeg. Make a light roux from 2 tablespoons of butter and flour and slowly add the milk until the sauce reaches a creamy consistency. Use a little more or less milk depending on the size of the spoon. Stir constantly, otherwise lumps will form. Season the sauce generously with salt, pepper, and nutmeg. Place half of the spaetzle in a casserole dish and scatter the Parmesan cheese over it. Now add the remaining spaetzle and then spread the sauce evenly over it. Finally, sprinkle with the Emmental cheese. Then bake in the oven at 180°C for about 30 minutes. Cold spaetzle may need a few minutes longer. If you like, you can also make the casserole a little more savory. For example, simply add diced bacon and a finely chopped onion to the spaetzle. I also really like the casserole with fresh mushrooms.
Facebook Comments