Swiss

Spätzli Gratin

Name: Spätzli Gratin
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 people
Cuisine: Swiss
Ingredients: 700 g spätzli (about); 300 g semi-hard cheese (grated); 30 g butter (for the béchamel); 15 g flour; 6 dl warm milk; 1 tbsp breadcrumbs; 0.5 bunch flat-leaf parsley; nutmeg; caramelised onions (to taste); butter for the dish

Spätzli baked golden under a creamy béchamel and cheese topping, with caramelised onions and parsley. Pure Swiss comfort food.

Prep: 20 min
Cook: 15 min
Total: 35 min
Level: Easy

Golden-baked spätzli gratin, creamy, sprinkled with parsley

Tips

Use the homemade spätzli recipe, prepared the day before.

Method

Preheat the oven to 180 °C. Put a knob of butter in the bottom of the gratin dish and slide it into the oven to melt.
In a saucepan, melt 30 g of butter, add 15 g of flour and stir constantly over low heat. Pour in 6 dl of warm milk little by little and thicken with a spatula. Add a few pinches of nutmeg and a grind of pepper. Once hot, add some of the grated cheese to make a nice thick sauce.
Spread the spätzli in the gratin dish in a layer about 4 cm deep, then mix in the béchamel and the caramelised onions.
Sprinkle with the remaining cheese mixed with the breadcrumbs and slide into the oven. Bake for 15 minutes and serve warm or lukewarm with a seasonal salad.
Roughly chop the parsley and scatter on top.