Spaetzle Gratin

Photo by Dave R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6-8

    slices bacon (or 3/4 cup diced ham)

  • 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

Directions

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 (or ham), 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.

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