Käsespätzle Gratin with Crispy Onions

Prepare spätzle and cheese

1. 1Preheat the oven to 200°C (400°F). Grease a 9x13-inch (or similar) ovenproof dish with a little butter.
2. 2If using fresh spätzle, bring a large pot of salted water to a boil and add spätzle; cook until they float and are tender, about 1–2 minutes. Drain well.
3. 3Place drained spätzle in a large bowl, add about two-thirds of the grated cheese, the remaining butter in small pieces, salt, pepper and nutmeg, and toss gently to combine.

Make crispy onions

1. 1Heat the neutral oil in a wide frying pan over medium-high heat until shimmering.
2. 2Add the thinly sliced onions in a single layer or in batches; fry, stirring occasionally, until deep golden brown and crisp, 8–12 minutes per batch.
3. 3Remove onions with a slotted spoon to a paper towel-lined plate and season lightly with salt.

Assemble and bake

1. 1Transfer half of the cheese-spätzle mixture to the prepared dish, then sprinkle with a little more grated cheese.
2. 2Top with the remaining spätzle and finish with the remaining cheese distributed evenly over the surface.
3. 3Bake in the preheated oven until cheese is bubbling and golden on top, about 15–20 minutes.

Finish and serve

1. 1Remove the gratin from the oven, scatter the crispy fried onions evenly over the top, and sprinkle with snipped chives.
2. 2Let rest 2–3 minutes, then serve hot alongside a simple green salad or pickled vegetables.