Rich, creamy, and loaded with cheesy goodness, this traditional German-inspired Käsespätzle is the ultimate comfort food! Tender German egg noodles are tossed with buttery sautéed onions and a delicious combination of Gouda, Gruyère, and Swiss cheese, creating an irresistibly creamy, cheesy dish. Seasoned with Igotchu Garlic Lovers and Himalayan Salt & Pepper and finished with fresh chives, this homemade favorite brings authentic German-inspired flavors straight to your kitchen!
Whether served as a comforting main course or alongside your favorite German sausages and schnitzel, this cheesy delight is guaranteed to be a crowd-pleaser!
Prep Time - 10 minutes
Cook Time - 20 minutes
Servings - 4–6
Ingredients
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1 pound Spätzle (fresh, refrigerated, or dried)
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1 large yellow onion, thinly sliced
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1 tablespoon vegetable oil
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2 tablespoons butter
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1 cup Gouda cheese, freshly shredded
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1 cup Gruyère cheese, freshly shredded
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1 cup Swiss cheese, freshly shredded
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1 teaspoon Igotchu Garlic Lovers
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1 teaspoon Igotchu Himalayan Salt & Pepper, or to taste
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1/2 cup reserved Spätzle cooking water, as needed
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2 tablespoons fresh chives, finely chopped, for garnish
Instructions
1. Cook the Spätzle
Bring a large pot of water to a boil. Add the Spätzle and cook according to the package instructions until tender.
Before draining, reserve approximately 1/2 cup of the cooking water. Drain the Spätzle and set aside.
2. Sauté the onions
In a large skillet, heat the vegetable oil and 1 tablespoon of butter over medium heat.
Add the thinly sliced onions and cook for approximately 8–10 minutes, stirring occasionally, until softened and golden brown.
For deeper caramelized flavor, continue cooking a little longer over medium-low heat.
3. Season the onions
Sprinkle the Igotchu Garlic Lovers and Igotchu Himalayan Salt & Pepper over the sautéed onions.
Stir well to coat everything evenly, allowing the seasonings to blend with the buttery onions.
4. Add the Spätzle
Add the cooked and drained Spätzle directly to the skillet with the seasoned onions.
Stir in the remaining tablespoon of butter and gently toss everything together until the noodles are evenly coated.
Allow the Spätzle to cook for another 2–3 minutes, absorbing all those delicious buttery, garlicky flavors.
5. Add the three cheeses
Reduce the heat to low.
Gradually add the shredded Gouda, Gruyère, and Swiss cheese, stirring gently as the cheeses melt into the warm Spätzle.
Add a splash of the reserved cooking water as needed to help the cheese melt smoothly and coat the noodles.
Continue stirring until the cheeses are fully melted and the Spätzle is beautifully creamy and cheesy.
6. Adjust the seasoning
Taste the Käsespätzle and add a little more Igotchu Garlic Lovers or Himalayan Salt & Pepper if desired.
Keep the heat low to prevent the cheese from becoming oily or separating.
7. Garnish and serve
Remove the skillet from the heat and transfer the cheesy Spätzle to a serving dish.
Sprinkle generously with freshly chopped chives for a pop of color and fresh onion flavor.
Serve immediately while warm, creamy, and delicious!
Tips for the Best Käsespätzle
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Don't rush the onions: Slowly sautéing the onions develops their natural sweetness and adds incredible depth of flavor.
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Save some cooking water: A splash of starchy Spätzle water helps bring the melted cheese and noodles together.
Serving suggestion: Pair this delicious German Käsespätzle with grilled bratwurst, currywurst, Wiener Schnitzel, or Jäger Schnitzel for the ultimate German-inspired feast!
