Käsespätzle, a traditional dish that hails from Austria, Germany, and Switzerland, is often called the mac and cheese of the Alps. Soft egg noodles are made from a simple dough that’s pressed through a spätzle maker—similar to a potato ricer. The noodles are layered with a rich melting cheese and golden caramelized onions for the perfect indulgence after a day of skiing.
Raclette and Onion Käsespätzle
Ingredients
Caramelized Onions
- 6 tablespoons butter
- 3 large onions chopped
- ½ teaspoon salt
- ½ teaspoon sugar
Käsespätzle
- 2 cups all-purpose flour
- 1½ teaspoons salt
- 4 large eggs
- ½ cup milk
- 12 ounces raclette grated
- Kosher salt
- 4 slices bacon cooked and crumbled
Instructions
Caramelized Onions
- Melt butter in a medium pan. Add onions and cook for 10 minutes, stirring frequently. Add salt and sugar. Cook 10 to 15 minutes more, stirring occasionally, until browned and caramelized. Set aside.
Käsespätzle Instructions
- Heat oven to 400°F and butter a 9 x 13-inch baking dish.
- Sift together flour and salt in the bowl of a stand mixer fitted with a paddle attachment. In a separate bowl, whisk the eggs. Make a well in the center of the flour and add the eggs and milk. Mix on low for 10 minutes, or until bubbles start to appear. (If the dough is too runny, add more flour. If the dough is too stiff, add more milk.) Stop the mixer and use a spoon to stretch the dough. If small holes appear, it’s ready.
- Bring 2 quarts of lightly salted water to a boil in a large pot. Reduce to a simmer. Fill a spätzle press or a potato ricer with dough. Press the dough into the water in batches. Cook for 2 to 3 minutes. When done, noodles will float to the top. Use a slotted spoon to transfer the noodles to a colander. Repeat until remaining dough is used.
- Add one-third noodles to the bottom of the baking dish, followed by one-third raclette, then one-third caramelized onions. Repeat twice, sprinkling each layer with salt. Bake for 10 to 15 minutes, or until the cheese on top is melted.
- Garnish with crumbled bacon and serve immediately.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
