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Maultaschen in Käse-Sahne-Soße is my comforting answer to chilly evenings when I want something rich and satisfying without too much fuss. This creamy baked pasta dish wraps German-style dumplings in a cheese sauce that bubbles golden in the oven. It is easy to put together yet feels special enough for guests or whenever you want a little midweek indulgence.
The first time I served this, even my skeptical brother had seconds and asked for the recipe. Now it is my go-to when friends drop in hungry and I want to impress without spending all day in the kitchen.
Ingredients
- Maultaschen about 400 grams: These tender dumplings are the heart of the dish Choose high quality from the refrigerated section if possible
- Cream about 200 milliliters: Adds the lush and silky element to the sauce Look for fresh dairy cream for best flavor
- Grated cheese about 100 grams: Emmentaler or a similar style melts smoothly and gives the sauce its cheesy pull Shred your own cheese for better melt
- Onion one small finely diced: Lends a savory depth that rounds out the richness Go for firm onions with papery skin
- Butter about two tablespoons: Brings everything together and helps soften the onions Choose unsalted to control seasoning
- Salt to taste: Enhances all the flavors Use a flaky sea salt for the final sprinkle if you like
- Black pepper to taste: Balances the richness Freshly cracked adds you a bit more aroma
- Nutmeg just a pinch: Freshly grated is best and cuts the creaminess with warmth
Step-by-Step Instructions
- Prepare the Maultaschen:
- Cook the Maultaschen according to package directions in gently simmering water Just until they float and are warmed through then drain well to avoid sogginess
- Make the Cheese Sauce:
- In a large saucepan warm the cream over medium low heat Let it gently steam not boil so it thickens slightly
- Melt the Cheese:
- Add the grated cheese by the handful to the warm cream Stir constantly until it melts into a smooth sauce There should be no lumps left
- Season the Sauce:
- Sprinkle in salt black pepper and nutmeg Start light and taste as you go so the flavors stay balanced
- Combine with Maultaschen:
- Add the drained Maultaschen straight into the pot of cheese sauce Turn them gently so every dumpling is coated and glossy
- Prepare for Baking:
- Transfer the sauced Maultaschen into a snug baking dish Spread them evenly so the sauce surrounds everything
- Add Cheese Topping:
- If you like more golden cheesy crust scatter a bit more grated cheese on top This step is for extra indulgence
- Bake Until Bubbly:
- Bake in a preheated oven at 180 degrees Celsius for about 15 minutes The top should be lightly golden and the cheese nicely melted
- Serve Warm:
- Enjoy the Maultaschen hot from the oven Add a sprinkle of fresh chives if you want a pop of color
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The Emmentaler cheese is my personal favorite part with its nutty flavor melting so perfectly that it reminds me of Sunday dinners at my grandmother’s house where the cheese was always passed around twice.
Storage Tips
Refrigerate leftovers in a sealed container Once cooled they last well for up to three days. Gently reheat in the oven or on the stovetop with a splash of cream to bring back the sauciness.
Ingredient Substitutions
You can swap out Emmentaler with Gruyere or Gouda for a deeper or milder taste. If you want a lighter version use half cream and half milk. Spinach Maultaschen are especially good if you crave something a little green.
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Serving Suggestions
Serve alongside a crisp green salad or blanched green beans for balance. A sprinkle of chives or parsley freshens things up at the table. This dish pairs nicely with a glass of dry white wine or even a cold beer.
Cultural Context
Maultaschen are a beloved specialty from southern Germany often enjoyed at family gatherings or festive occasions. Traditionally they were a clever way to use up leftover meats and greens. Baking them with cheese sauce is a modern twist that showcases both comfort and a little luxury.
Recipe FAQs
- → Welche Käsesorten eignen sich für die Soße?
Emmentaler sorgt für milden Geschmack, aber auch Gouda oder Bergkäse bieten intensive Aromen für die cremige Soße.
- → Wie verhindere ich, dass die Soße anbrennt?
Erhitze die Sahne langsam auf niedriger Hitze und rühre regelmäßig, damit nichts am Topfboden haftet.
- → Kann ich das Gericht vorbereiten?
Ja, die Maultaschen kannst du vorab kochen und die Soße vorbereiten. Kurz vor dem Servieren überbacken.
- → Welche Beilagen passen gut dazu?
Ein frischer grüner Salat oder knuspriges Brot runden das Gericht perfekt ab.
- → Gibt es Varianten für Vegetarier?
Nutze vegetarische Maultaschen und pflanzlichen Käse, um das Gericht fleischfrei zu genießen.