Freed Eichsfeller

Ingredients for 4 servings:

• 500 g potatoes
• 500 g spaetzle
• 2 m.-sized onion(s)
• 600 g cheese, in 4 different varieties, each approx. 150 g
• 1 pack of processed cheese
• 250 ml cream
• butter
• salt and pepper
• 100 g diced ham, optional
• 1 garlic clove(s)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

based on the Swabian original

Peel the potatoes and boil them in salted water until al dente (a little tip: let the potatoes cool so they don’t fall apart when cut). Also boil the spaetzle (this is not necessary for fresh spaetzle, of course). Peel and chop the onions and sauté them until medium brown. If you like, you can also fry the ham cubes. Slice the potatoes and lightly sauté them with the onions, if desired (this releases roasting compounds and natural flavors). Layer half of the spaetzle in a greased baking dish. Grate the four cheeses and mix them together. It is also recommended to use one or two heartier cheeses (e.g. Gouda, Butterkäse, Münsterländer, Edam). Partially spread the mixed cheeses (so that the spaetzle are well coated). Now add a layer of potato wedges with the onions (garlic if you like). Another layer of spaetzle and cheese. Arrange the remaining potatoes neatly on top. Heat the cream, dissolve the cheese spread in it, and season with salt and pepper. Then pour over the potatoes in the casserole dish and sprinkle with the remaining cheese. Bake in the oven at 180°C for about 15-20 minutes, until the cheese is browned on top.