If you want to omit the bacon, simply use 2 tablespoons of butter in place of the bacon grease to saute the onions and garlic.
[image-1]Spaetzle Gratin with Gruyere, Bacon and Thyme
Adapted from Chef Artur Bukalo, EPCOT chef
Makes 1- 8x8x1" casserole dish (about 10 servings)
Spaetzle:
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon ground nutmeg
4 large eggs
1/2 cup milk
1. In a large bowl, combine the flour, salt, pepper, and nutmeg. In another bowl, whisk the eggs and milk together.
2. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and fold the dry into wet ingredients. The dough should be smooth and thick like pancake batter. Let the dough rest for 10 to 15 minutes.
2. Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. Hold a colander with large holes or a slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches as to not overcrowd the pot.
3. Cook 3-4 minutes or until the spaetzle floats to the surface, stirring gently. Dump the spaetzle into a colander and give it a quick rinse with cool water. Shake off excess water and transfer to a bowl.
[image-2]
Spaetzle Gratin:
6-8 slices bacon
1/2 onion, diced
3 cloves garlic, minced
1/2 cup heavy cream
1/2 cup milk
2 large eggs
2-3 sprigs fresh thyme, stems removed
3 cups prepared spaetzle (homemade or store bought)
1/4 cup Gruyere cheese, shredded
1/2 cup or more white aged or sharp cheddar, shredded
Salt and pepper to taste
Reserved bacon and thyme for garnish
1. In a medium saute pan, cook the bacon until crisp, remove the pan from the heat and pour out all but 2 tablespoons of the bacon grease. When the bacon is cool enough, crumble it.
2. Bring the pan to medium heat and saute the onion and garlic for about two minutes, then lower the heat to medium-low and let the mixture caramelize a bit, stirring every few minutes. When they're a light brown color (not burned), remove the pan from the stove and let the mixture cool for a few minutes.
3. In a separate bowl, mix the heavy cream, milk and eggs. Preheat oven to 350 degrees.
4. Add the crumbled bacon, onion mixture, thyme, Gruyere, salt and pepper to the spaetzle, then add the liquid mixture and stir until incorporated. Pour into prepared casserole dish and bake for 15 minutes.
5. Sprinkle the cheddar on top and bake for another 5 minutes. Turn on the broiler for about 1 minute and let the top of the gratin take on a golden-brown color and create a nice crust. Remove from the oven, let cool for a few minutes and serve.
