Spaetzle Baked with Ham and Gruyère

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.

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!

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 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.