Munich-Style Cheese Spaetzle Bake
Step-by-Step Instructions
- Preheat your oven to 375°F.
- Cook the spaetzle noodles according to the package instructions; drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until softened.
- Sprinkle the flour over the onion and garlic mixture, stirring to combine.
- Gradually pour in the milk while whisking constantly until the sauce is smooth.
- Stir in the Dijon mustard, nutmeg, salt, and pepper. Allow the sauce to thicken, about 5 minutes.
- Remove the skillet from heat and mix in the Gruyere cheese until it melts completely.
- In a large mixing bowl, combine the cooked spaetzle noodles with the cheese sauce, ensuring they are well coated.
- Transfer the mixture to a greased baking dish and sprinkle the Parmesan cheese on top.
- Bake for 25-30 minutes, or until the dish is bubbly and golden brown.
- Serve hot, garnished with chopped fresh parsley.
Best Ways to Enjoy It
Serve your Munich-Style Cheese Spaetzle Bake hot straight from the oven. It pairs beautifully with a crisp green salad dressed in a light vinaigrette to balance the richness of the cheese. Consider adding a side of roasted vegetables or a simple apple sauce for a touch of sweetness. For drinks, a light lager or a glass of white wine complements the flavors perfectly!
Storage and Reheating Tips
If you have leftovers—though it’s hard to imagine—store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the dish before baking. To reheat, simply thaw and bake at 350°F until heated through, adding a little splash of milk if needed to restore creaminess.
Pro Chef Tips
To elevate your Cheese Spaetzle Bake, consider adding crispy bacon or sautéed mushrooms to the cheese sauce for extra flavor. You can also experiment with different cheeses; Emmental or cheddar can seamlessly integrate into the dish. Ensure not to overcook the spaetzle in boiling water—aim for al dente for the best texture when baked.
Creative Twists
Looking to mix things up? Add fresh herbs such as thyme or chives to enhance the flavor profile. For a spicy kick, toss in a pinch of red pepper flakes or some sautéed jalapeños. Alternatively, you can create a vegetarian version by incorporating seasonal vegetables like spinach or butternut squash.
FAQ
What is the preparation time for this recipe?
Typically, you can prepare Munich-Style Cheese Spaetzle Bake in about 15-20 minutes, with an additional baking time of 25-30 minutes.
Can I substitute the Gruyere cheese?
Absolutely! If Gruyere isn’t available, feel free to use other cheeses like Emmental or a mild cheddar for a different flavor profile.
Is it safe to freeze the leftovers?
Yes, you can freeze the dish before baking. Just ensure it’s well-wrapped in an airtight container. When ready to eat, thaw in the fridge and bake as directed.
With this guide, you’re all set to make your own Munich-Style Cheese Spaetzle Bake that’ll have everyone swooning at the dinner table! Enjoy every cheesy bite!
Munich-Style Cheese Spaetzle Bake
An indulgent twist on a classic German comfort dish, this Munich-Style Cheese Spaetzle Bake features tender spaetzle noodles enveloped in a rich, cheesy sauce baked to golden perfection.
For the cheese sauce
- 1 tablespoon butter (For sautéing onions and garlic)
- 1 onion diced onion (Adds flavor to the sauce)
- 3 cloves garlic, minced (Enhances the sauce flavor)
- 2 tablespoons all-purpose flour (Thickens the sauce)
- 2 cups milk (Forms the base of the cheese sauce)
- 1 teaspoon Dijon mustard (Adds depth to the sauce)
- 1/2 teaspoon nutmeg (For seasoning)
- to taste Salt and pepper (To taste)
- 2 cups shredded Gruyere cheese (Main cheese for the dish)
- 1/2 cup grated Parmesan cheese (For topping)
For the spaetzle
- 1 pound spaetzle noodles (Main ingredient of the dish)
For garnish
- to taste Chopped fresh parsley (For serving)
Preparation
- Preheat your oven to 375°F.
- Cook the spaetzle noodles according to the package instructions; drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until softened.
- Sprinkle the flour over the onion and garlic mixture, stirring to combine.
- Gradually pour in the milk while whisking constantly until the sauce is smooth.
- Stir in the Dijon mustard, nutmeg, salt, and pepper. Allow the sauce to thicken, about 5 minutes.
- Remove the skillet from heat and mix in the Gruyere cheese until it melts completely.
- In a large mixing bowl, combine the cooked spaetzle noodles with the cheese sauce, ensuring they are well coated.
- Transfer the mixture to a greased baking dish and sprinkle the Parmesan cheese on top.
- Bake for 25-30 minutes, or until the dish is bubbly and golden brown.
- Serve hot, garnished with chopped fresh parsley.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the dish before baking. To reheat, thaw and bake at 350°F until heated through, adding a little splash of milk if needed to restore creaminess.
