John Myers
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Kasspotzn – Cheese Spaetzle
The perfect kasspotzn – cheese spaetzle recipe with a picture and simple step-by-step instructions.
spaetzle
- 180 g Flour
- 2 Eggs
- 40 ml Milk
- 40 ml Water
- Nutmeg
Final preparation
- 100 g Mountain cheese
- 100 g Emmental
- 1 Onion
- 30 g Butter
- Beat the first 5 ingredients into a smooth dough with a wooden spoon until the dough bubbles. Season with a little nutmeg and a little salt. Duration approx. 5 min, leave to rest.
- Cut the medium-sized onion into rings, flour and fry in hot butter in the pan until golden brown, then drain on kitchen paper. Grate cheese. Preheat the oven to 120 degrees
- Bring the pot to the boil with strong salted water. Then whip the spaetzle part again well until bubbles appear. Now either scrape the dough from the board into the boiling water, or use a spaetzle scraper. Boil this amount of dough 3-4 times into spaetzle, then sprinkle the sieved hot spaetzle in layers with cheese in a fire-proof form. Finally, place the Kasspotzn in the oven for a short time until the cheese has melted completely, then serve with fried onions.
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