Bauernauflauf mit Bergkäse
A classic, creamy, and cheesy country casserole.
Region Germany, Alpine Region
Servings 6 People
- 1 lb Spaetzle noodles
- 1 whole yellow onion large
- 1 lb Bauernwurst coarse
- 3/4 cup romano cheese shredded
- 2 cups Kochkaese shredded
- 1 cup aged mountain cheese shredded, aged appx. 1 year
- 1/2 bottle red wine
- 7 fl oz cream
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 dash chili seasoning
- 1 dash salt and pepper
- 1 dash oregano
- 1 dash thyme
- 3 stalks basil fresh
Cut the onion into fine pieces. Cut the Bauernwurst lengthwise and place in a bowl. Remove and discard the sausage casings.
Cook the finely cut onion pieces in olive oil until translucent. Add the Bauernwurst mixture and break it up with a spatula in as small of pieces as possible. Allow to brown. At this point, turn the stove burner to the highest setting. Add the seasonings, basil leaves, and tomato paste. As soon as the the aromas become present, de-glaze the pan with the wine (do this in steps, adding a little bit at a time). During the de-glazing process, the dry roasted portion should come loose from the bottom of the pan.
Cook the Spaetzle noodles according to package instructions, strain through a colander, and set aside.
Finely grate and mix together the various cheeses.
As soon as the wine is reduced, add the noodles to the pan and remove from heat. Stir the noodles around in the pan so that they mix well with the sauce. Remove half of the mixture from the pan and transfer to a casserole dish. Sprinkle a thin layer of the cheese mixture on top, then add the rest of the noodles. Evenly pour cream over the top and cover with the rest of the cheese.
Bake in a preheated oven at 400 °F for 30 minutes.