Cheese spaetzle

Cheese spaetzle

Total: 1 hr 30 Min. | Active: 1 hr
Nutritional value / person: 520 kcal
, Fat: 21 g
, Carbohydrate: 54 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200g white flour
100g flour for making dumplings
¾tsp salt
1 ½dl milk water (1/2 milk, 1/2 water)
3 fresh eggs

To cook the spaetzle

salted water, boiling


100g tangy Appenzeller, finely grated
100g Tilsiter cheese, finely grated
a little pepper

To bake

2tbsp dried fried onions
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One ovenproof dish (approx. 2 l), greased

How it's done


Mix the flour, spaetzle flour and salt in a bowl, make a well in the middle. Combine the milky water and eggs, gradually pour into the well while stirring, mix everything together and beat until the dough starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins.

To cook the spaetzle

Press the dough in batches through a spaetzle sieve into the simmering salted water. Cook the spaetzle until they float to the surface, remove with a slotted spoon, drain.


Fill the prepared dish with alternate layers of spaetzle and cheese, season.

To bake

Approx. 10 mins. in an oven preheated to 200°C. Serve with fried onions.

Good to know
Serve with: Green salad

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