Cheese Spaetzle Au Gratin

For the cheese spaetzle, mix all ingredients for the spaetzle into a smooth dough and let rest for about 10 minutes. Press through a spaetzle strainer into a pot with plenty of boiling salted water and bring to a boil.

Strain and drain. Prepare a preserves for the cheese sauce: Melt butter in a saucepan, stir in flour and sweat (should not take color). Allow to cool.

Bring the milk to a boil and whisk briskly into the preserves. Cook for about 5 minutes, season with salt, pepper and nutmeg. Allow to cool slightly, then stir in the cheese.

Dice the onion and sauté in a pan with the bacon cubes. Mix the spaetzle, cheese sauce, onion and bacon cubes together. Brush a baking dish with a little oil and pour in half of the mixture.

Sprinkle with half of the other spaetzle cheese, then pour in the remaining spaetzle mixture. Sprinkle the remaining cheese on top and bake in a preheated oven at 180 °C for 10 – 15 minutes.

The surface should be browned. Serve with leaf or cucumber salad!

Preparation Tip:

If you want the cheese spaetzle crispier, use the gratin function in the oven!

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