The World Cook

Germany

Group F | Europe

Käespätzle

Reigning World Cup champions deserve a rich meal. To deliver we are taking Serious Eats spätzle to the next level with Daring Gourmet's help.

This mac & cheese inspired dish provides Manuel Neuer with all the power he needs to save all the shots fired at his goal. You will need a spätzle maker for this recipe.

Time 1hr 15mins
Makes 4
Difficulty Semi-Pro
Units Imperial Metric

Ingredients

85g Butter
6 tbsp

85g

Butter
2 Onions
2

2

Onions diced
125g Flour
1 cup

125g

Flour
75g Semolina flour
½ cup

75g

Semolina flour
1 tsp Thyme
1 tsp

1 tsp

Thyme finely chopped
1 tsp Sage
1 tsp

1 tsp

Sage finely chopped
2 Eggs
2

2

Eggs
120ml Milk
½ cup

120ml

Milk
170g Emmental cheese
6oz

170g

Emmental cheese grated
170g Gruyére cheese
6oz

170g

Gruyére cheese grated

1

Start off by melting the butter on a low heat in a skillet or frying pan and adding the onions. Cook the onions for around 30 minutes, stirring occasionally.
2

While the onions are cooking, start the spätzle dough. Use a mixing bowl to whisk together the flour, semolina flour, thyme and sage. Season the mixture with salt and pepper.
3

In a separate bowl beat the eggs with most of the milk. Pour the mixture into the flour mix. Using the remaining milk if the dough is too thick. Leave dough to rest for 15 minutes.
4

Use a späztle maker to drop the spätzle into a saucepan of boiling water.

Coach's tip Use about 1/4 cup of dough in the spätzle maker at a time.

Coach's tip Use about 1/4 cup of dough in the spätzle maker at a time.
5

When the spätzle floats to the top of the water, skim out of water and then place on a sheet of kitchen paper to dry. Do this in batches until all the dough has been cooked.
6

Butter a small baking dish and add 1/2 of the spätzle, layer with 1/2 of the emmental and gruyére, followed by 1/2 of the onions. Repeat with the rest of the spätzle, cheese and onions. Top with the breadcrumbs and bake at 400°F200°C for 15 minutes.