Equipment
Ingredients
Spaetzle Dough
- 300 g all-purpose flour
- 4 large eggs
- 120 ml whole milk
- 5 g kosher salt
- 1 g ground nutmeg, freshly grated if possible
Filling
- 30 g unsalted butter
- 400 g yellow onions, thinly sliced
- 350 g smoked kielbasa, sliced into half-moons
Cheese Topping
- 200 g gruyere cheese, freshly grated
- 100 g sharp cheddar cheese, freshly grated
Nutrition (per serving)
Method
In a large mixing bowl, combine the all-purpose flour, eggs, whole milk, kosher salt, and ground nutmeg. Beat vigorously with a wooden spoon until a sticky, elastic dough forms and air bubbles begin to appear.
Set the dough aside to rest at room temperature. This allows the flour to properly hydrate and the gluten to relax for tender dumplings.
Melt the unsalted butter in a large skillet over medium-low heat. Add the sliced yellow onions and cook slowly, stirring occasionally, until deeply caramelized and sweet.
Increase the heat to medium. Add the sliced kielbasa to the caramelized onions and saute until the sausage is browned and its rendered fat coats the onions.
Preheat the oven to 200 C (400 F). Lightly grease a 9x13-inch baking dish.
Bring a large pot of heavily salted water to a rolling boil. Working in batches, press the rested dough through a spaetzle maker directly into the boiling water.
Cook the spaetzle until they float to the surface. Use a slotted spoon to immediately remove them and transfer to a colander to drain briefly.
In the prepared baking dish, spread half of the drained spaetzle. Top with half of the onion and kielbasa mixture, then sprinkle with half of the grated Gruyere and cheddar cheeses. Repeat with the remaining ingredients, ending with an even layer of cheese.
Bake in the preheated oven until the cheese is completely melted, bubbling, and golden brown on top. Ensure the casserole reaches an internal temperature of at least 74 C (165 F) before serving.
Chef's Notes
- The correct consistency of spaetzle dough is crucial. It should be thicker than pancake batter but looser than bread dough, slowly stretching and breaking when lifted with a spoon.
- Caramelizing the onions cannot be rushed. Allow a full 20 to 25 minutes over medium-low heat to draw out their natural sugars, which provides a necessary sweet contrast to the salty, smoky kielbasa.
- If you do not own a dedicated spaetzle maker, a colander with large holes and a flexible plastic dough scraper work perfectly to press the dough into the water.
- For the most authentic flavor profile, ensure you use a high-quality Gruyere or a traditional Alpine cheese like Appenzeller, which provides superior melting qualities and a nutty finish.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 1 month — Freeze in portions. Texture of the spaetzle may soften slightly upon thawing.
Reheating: Reheat covered in a 175 C oven until warmed through, or microwave individual portions until hot.
