Spaetzle Gratin
Recipe: #22818
February 08, 2016
Categories: Casseroles, Side Dishes, Cheese, German, Copycat or Clone Recipes, Oven Bake, Vegetarian, Flour, Kosher Dairy, Vegetarian Dinner, more
"Epic Road House in San Fran had this and it looked great, here's me trying to get close since I'm NEVER going to have the pleasure lol"
Ingredients
- FOR NOODLES
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- FOR SAUCE
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Nutritional
- Serving Size: 1 (145 g)
- Calories 339
- Total Fat - 17.9 g
- Saturated Fat - 10.3 g
- Cholesterol - 148.8 mg
- Sodium - 619.6 mg
- Total Carbohydrate - 28.1 g
- Dietary Fiber - 1.4 g
- Sugars - 2.1 g
- Protein - 16 g
- Calcium - 325.6 mg
- Iron - 1 mg
- Vitamin C - 2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sift together flour, nutmeg, salt and pepper.
Step 2
Beat eggs in a medium bowl.
Step 3
Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
Step 4
Bring a large pot of lightly salted water to a boil.
Step 5
Press batter through a spaetzle press into the water.
Step 6
You may also use a potato ricer, colander, or a cheese grater.
Step 7
When the spaetzle has floated to the top of the water,
Step 8
Remove it to a bowl with a slotted spoon.
Step 9
Melt butter in a large skillet over medium-high heat.
Step 10
Add onion, and cook until golden.
Step 11
Stir in spaetzle, mix together.
Step 12
Mix rest of sauce then pour into noodles.
Step 13
Pour into a 1 1/2-quart gratin dish buttered casserole dish.
Step 14
Bake 425f for 30 minutes until hot and bubbly and browned.
Step 15
Grind a generous amount of black pepper all over the top of the gratin,
Tips
- Spaetzle maker
- 1 1/2-quart gratin dish