Spaetzle Baked with Ham and Gruyère

This was very good, comfort food at its best. My spaetzle dough/batter was I think a little too runny. It still cooked up ok but I think next time I would make it into a stiffer batter. I added a little extra salt along the way. Ended up with a very good, cheesy and gooey casserole. Spaetzle making was a bit of a pain but I will try it again as I think it gives the best textured pasta for this dish.

We liked this recipe and will make again. Whereas I won't say it is outstanding or worthy of a special occasion, it is a good comfort food and would make an excellent addition to any brunch. I didn't really think that this recip was all that complicated, the spaetzle dough is very moist so I had no problem getting it through the colander holes (which I sprayed first with PAM). I didn't have a gruyere so we used gouda. I did add a little bit more ham because it didn't seem enough to feed my husband. He is a very selective eater and he really enjoyed this.

Great flavor. I used the basket from my vegetable steamer to drop the spaetzle mixture into the boiling water and it worked perfectly. I added about 1 tablespoon of melted butter to the milk mixture and used extra cheese on top. Went well with just a plain green salad.

This was a good recipe. It was a bit on the bland side. I didn't have any problem making the spaetzle even though it was my first time. The dough didn't come out to thick or too wet and I happened to have a colander with nice big holes. Also, I used Gouda because I couldn't find Gruyere.

This is an amazing, easy dish that the whole family loves! The fact that is low-fat impressed my German Mother in law!! It is definitely one of MY favourites!

I thought this recipe was a little bland. I added way more ham than the recipe called for because there didn't seem to be anywhere near enough.