Käsfladen

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I discovered Käsfladen recently, on Karin’s food blog, The Austrian Dish. According to Karin, it’s a specialty from the mountainous western part of Austria.

In my mind, it’s like a cross between flamiche and focaccia, since the topping is a mixture of cheese, onions, and egg, but the dough is yeasted.

The cheese is the most important aspect to making Käsfladen; actually not less than three different cheeses. Recommended are Emmentaler, a mature mountain aged cheese, and one called Räßkäße – a spicy cheese from Vorarlberg in Switzerland.

This recipe was so intriguing to me, and I was a little bummed out not having discovered this specialty food while in Austria, but Karin said that it’s mostly sold at bakeries.

Well, then I knew I’d have to make it myself, although there was little chance of duplicating the cheeses, sadly.

Käsfladen, serves 2

150 grams flour
1 teaspoon instant yeast
Approximately 2 fluid ounces warm water
Pinch of salt
1 large onion
150 grams 3 different cheeses
1 egg
1 tablespoon milk
White pepper

Knead the flour, salt, yeast and warm water together to make a smooth dough. (I added a tablespoon of olive oil and a little more flour.) Let rise in a warm place for about 30 minutes.


In the meantime, chop the onion; set aside.

Grate the cheeses. I used Emmentaler, Gruyere, and Sternenberger Bergkase, from left to right.

Mix the onion with the grated cheese, the egg, milk, and pepper.


Spread the dough in a shallow greased baking dish like a gratin pan.

Cover with the onion and cheese mixture.

Place the dish in a cold oven, and bake at 180 degrees C for about 35 minutes. The top should be lightly golden.

Serve with a salad.

Obviously, I made a tomato salad, and it was a lovely pairing.

The Käsfladen is spectacular. I love the onions in it, as well as the white pepper, but the cheeses are wonderful. You can taste each one of them.