Spätzle and Savoy with Black Forest Ham and Emmenthaler:
A hearty yet distinguished ham, noodle, and cabbage bake
Comfort food for a winter’s evening
Makes 8 med-sized portions
Ingredients for the Spätzle:
2¼ cups flour
¾ tsp salt
¼ tsp nutmeg
Ingredients for the Gratin:
- Combine spätzle ingredients to form a smooth dough. Cover with plastic wrap and let rest for ½-hour. Push the dough, a few Tbs at a time, through a colander with ¼-inch holes, into gently boiling water. Cook until noodles rise to the surface. Remove to a tea towel.
- Pre-heat oven to 350°F. Halve the mushrooms, leaving smaller ones whole. Sauté vegetables and ham in oil, over high heat for, 2 minutes. Mix all ingredients and press into a 9″ x 13″ baking dish. Cover with foil.
- Bake 45-55 minutes, removing foil half-way through. The gratin is ready when the cheese has melted and is bubbling around the edges, and the top of the gratin is browned and slightly crispy. Let rest for 5 minutes before serving.
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