Entree: Germany – Swabia – Schwäbische Maultaschenauflauf (Baked Swabian casserole of filled Maultaschen pasta in an egg-cream custard with sautéed onions and melted cheese)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 8 Maultaschen, approx. 1 lb (450 g)
- 2 tbsp (30 g) butter
- 1 large onion, thinly sliced, approx. 6 oz (170 g)
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3 large eggs
- 1 cup (100 g) grated Emmental or Gruyère
- 1/2 cup (50 g) fresh breadcrumbs
- 2 tbsp (30 g) butter, cut into small pieces for topping
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg

Instructions

1. Preheat the oven to 375°F (190°C). Butter a 9x9-inch (23x23 cm) baking dish.
2. Melt 2 tbsp (30 g) butter in a skillet over medium heat. Add the sliced onion and sauté until soft and golden, about 10–12 minutes. Season with a pinch of salt and set aside.
3. Slice the Maultaschen into halves or quarters and arrange them in a single layer (or slightly overlapping) in the prepared dish. Scatter the sautéed onions evenly over the pasta.
4. In a bowl, whisk together the heavy cream, milk, eggs, salt, pepper, and nutmeg until smooth. Stir in the grated cheese and chopped parsley.
5. Pour the cream-and-egg mixture evenly over the Maultaschen and onions. Sprinkle the surface with the fresh breadcrumbs and dot with the 2 tbsp (30 g) pieces of butter.
6. Bake in the preheated oven until the custard is set and the top is golden, 25–30 minutes. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
7. Let the Maultaschenauflauf rest for 5 minutes before serving so it firms slightly. Serve warm, garnished with additional parsley if desired.