Spaetzle ("little sparrow" in German) are tiny egg noodles with a soft texture that are traditionally found in the cuisines of Germany, Switzerland, and Hungary. They're often seen sauteed with butter or topped with gravy and served as a simple side dish. If you don't own a spaetzle maker, they can be somewhat time consuming to prepare but are well worth the effort, or you can sometimes find them in the refrigerated pasta section of the grocery store.

The inspiration for the following recipe came from a dish I had at last year's EPCOT Food and Wine Festival. It used the spaetzle in a cheesy casserole that ended up being my favorite dish of the day. I decided to use bacon over ham in my version of the dish because it imparts a nice smoky flavor. The addition of fresh thyme lends a light lemon-mint flavor that goes well with the bacon and Gruyere.

The result of my version of this spaetzle gratin is a creamy, smoky, heartwarming dish that makes for the perfect comfort food, much like baked macaroni and cheese, and a great addition to an Oktoberfest feast. Serve it alongside a juicy bratwurst and cooked red cabbage and wash it down with a German Märzen beer or a dry Riesling.

This article appears in Sep 30 – Oct 6, 2010.