:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/WLShM0LQG2chAETv65HM/76ac4da9f9fe3c6383b59639ba150c.png "Potato and sauerkraut casserole")
Source: StockFood / Pheby, Barbara
Potato and sauerkraut casserole
The potato and sauerkraut casserole from Swabian cuisine is one of my favorite dishes, especially in the cold season. The combination of potatoes and sauerkraut may seem strange at first, but it tastes sensationally good. The potato casserole is a hearty, warming meal, perfect for cold fall and winter days.
Ingredients
- 1 kg Potatoes
- 500 g sour cabbage
- 2 Onions
- 2 cloves of garlic
- 150 ml vegetable stock cube
- 100 g creme fraiche
- 150 g grated cheese
- Salt, pepper Nutmeg
- 2 Tablespoon oil
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Directions
1.to make the potato sauerkraut recipe, start by draining the sauerkraut. I prefer to drain the sauerkraut as this ensures that the casserole is not too sour and the other flavors come out better.
Peel the potatoes and cut into thin slices. During my first attempts, I cut the potatoes too thick, they were still a little hard. It is therefore advisable to slice the potatoes as thinly as possible.
Finely chop the onions and garlic. I have found that finely chopped garlic brings out the flavor even better.
Preheat the oven to 180 degrees.
Fry the onion and garlic in a pan with a little oil until translucent.
Add the sauerkraut and potatoes and deglaze with the vegetable stock. Leave to simmer for about 10 minutes. You can add the spices during this time.
Transfer the potato and sauerkraut mixture to a casserole dish and sprinkle with crème fraîche and grated cheese.
Bake the potato and sauerkraut casserole in the preheated oven for about 30 minutes until the cheese is golden brown.
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