Turn your leftover raclette cheese into these delicious cheesy spätzle!
In Luxembourg raclette is a super popular winter dish, and over the holidays everyone seems to eat raclette at least once. Usually there’s leftover cheese, and then the perfect solution is to make my delicious raclette spätzle – a take on the traditional German Kässpätzle. So yummy!
Find the recipe here in Luxembourgish.
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For the melting onions:
2 onions
40g butter
½ tsp sugar
salt
For the sauce:
200g Raclette cheese
50ml white wine
50ml cream
2 tsp flour or cornstarch
300g dried Spätzle
To serve:
crispy onions
chives, chopped
Serves 2
Peel the onions and cut into slices.
Melt the butter in a frying pan and fry the onion slices with a pinch over a low heat for 15 minutes until meltingly soft. Add the sugar for the last two minutes to caramelize. Set aside.
Boil the spätzle in salted water according to package instructions.
Meanwhile, cut off the rind from the raclette cheese, then cut into cubes and melt the cheese with the white wine and cream in a saucepan. Once melted, add the flour and stir to thicken. Season with salt and pepper.
Add the cooked spätzle and soft onions to the saucepan with the cheese sauce and stir to coat the spätzle in sauce.
Divide the spätzle between 2 plates and sprinkle each portion with crispy onions and chives.
