Mix a dough from water, flour, salt and eggs and beat until it bubbles. Rest for half an hour with the lid closed.
Drop the dough in portions through the button sieve into the gently boiling salted water, make quietly until the Knöpfli rise to the surface. Cool the hot Knöpfli in cold water, drain. Keep in an airtight container in the refrigerator for 2-4 days.
Rinse leek and cut into thin strips and bring to boil briefly in a little soup.
Fry the bacon cubes in hot clarified butter, add the chopped onions and fry until they have taken on a little color. Add the well drained leek, extinguish with the leek broth, add the dumplings and mix well.
Cover the bottom of the casserole dish with cream, add Chnöpfli and grated cheese in layers, finish with cheese.
Bake in a heated oven at 200 °C for about 15 minutes.
Tip The gratin can be prepared the day before (half an hour au gratin!).
The bacon can be replaced by crispy fried garlic slices.
Our tip: Use bacon with a fine, smoky note!
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