Wednesday, December 12, 2007


Spaetzles with ham and gruyere
Haricot verts, wax beans, and baby carrots

Peppermint bark
M and I are both fools for German food. We love sausage, German potato salad, sauerkraut, red cabbage, spicy mustard, and the like. Perhaps one of our favorites though is the humble spaetzle. This egg-y cross between a noodle and a tiny dumpling is something just this side of heaven. This casserole shows them off very well - perfect chewy texture with just a bit of ham and a light sauce accented with the wonderful aroma and taste of gruyere cheese (A personal favorite as well. No, it's not just more expensive Swiss!). Though this takes a while because you have to bake it, the prep is simple and you can get everything cleaned up and have a cocktail or a glass of wine while it finishes. What a relaxing way to spend the evening. Maybe I'll even get a few Christmas cards addressed. Probably not.

Prep Notes
Difficulty: Moderate
Chopping: Ham, grate cheese
Time: 25 minutes to prep + 30 minutes to bake.
Make ahead: This is a great leftover.

J: "A very spaetzle dinner!"
M: "If gruyere is wrong, I don't want to be right."

1 comment:

J said...

Spaetzle with Ham and Gruyère – Cooking Light
Serves 4

4 cups cooked spaetzles (2 cups dry)
Cooking spray
1 cup onion, finely chopped
¾ cup ham, diced (about 4 oz.)
1 t salt
1 ½ cups 1% milk
2 eggs
2 T flour
½ t pepper
¾ cup Gruyère, shredded (about 3 oz.)

Preheat oven to 375 degrees.

Cook spaetzles and drain.

Heat a skillet coated with cooking spray over medium heat. Add onion and cook for 5 minutes or until barely beginning to brown. Remove from heat and stir in ham. Combine with spaetzles in a 2 quart baking dish coated with cooking spray.

Combine salt, milk, eggs, flour, and pepper with a whisk. Pour over spaetzle mixture. Sprinkle with cheese.

Bake for 30 minutes or until cheese is just brown.