Überbackenes Sauerkraut (Sauerkraut-Potato Casserole)
Ingredients
6 large potatoes, cooked in jackets
3-4 tablespoons milk
5 tablespoons butter
Salt and pepper
1 pound sauerkraut
1 small onion, sliced
2 tablespoons grated Swiss cheese
Directions
Preheat oven to 350F. Butter a 1-1/2 to 2 quart baking dish.
Slip the skins off the potatoes while warm, mash with milk, add two tablespoons butter, salt and pepper, and beat until fluffy. Spread half the potatoes in the bottom of the baking dish.
Rinse the sauerkraut with warm water, drain well. Sauté the sliced onion in 1 tablespoon butter until soft; add sauerkraut and simmer, covered, for 10 minutes. Spoon over potatoes in the baking dish.
Add the remaining potatoes. Spread grated cheese and 2 tablespoons of butter over the top.
Bake, covered, for about 35 minutes, uncovering during the last 10 minutes. Makes 6-8 servings.
Recipe courtesy of "The Art Of German Cooking" by Betty Wason.
My changes:
1. I wasn't paying attention and chucked all five tablespoons of butter into the mash. That was a pleasant mistake.
2. I was drinking a beer while making this, so I poured a couple tablespoons of that into the kraut and onions while simmering. I also squeezed the kraut dry before adding to the fry pan.
3. I used half again as much cheese.
4. After the 35 minutes, it wasn't as browned as I like, so I stuck it under the broiler for a couple of minutes.
5. I used Yukon Gold potatoes for the mash, and I left the skins on for a more rustic version.
Here's the finished casserole, and a picture of it on the plate:
Ingredients
6 large potatoes, cooked in jackets
3-4 tablespoons milk
5 tablespoons butter
Salt and pepper
1 pound sauerkraut
1 small onion, sliced
2 tablespoons grated Swiss cheese
Directions
Preheat oven to 350F. Butter a 1-1/2 to 2 quart baking dish.
Slip the skins off the potatoes while warm, mash with milk, add two tablespoons butter, salt and pepper, and beat until fluffy. Spread half the potatoes in the bottom of the baking dish.
Rinse the sauerkraut with warm water, drain well. Sauté the sliced onion in 1 tablespoon butter until soft; add sauerkraut and simmer, covered, for 10 minutes. Spoon over potatoes in the baking dish.
Add the remaining potatoes. Spread grated cheese and 2 tablespoons of butter over the top.
Bake, covered, for about 35 minutes, uncovering during the last 10 minutes. Makes 6-8 servings.
Recipe courtesy of "The Art Of German Cooking" by Betty Wason.
My changes:
1. I wasn't paying attention and chucked all five tablespoons of butter into the mash. That was a pleasant mistake.
2. I was drinking a beer while making this, so I poured a couple tablespoons of that into the kraut and onions while simmering. I also squeezed the kraut dry before adding to the fry pan.
3. I used half again as much cheese.
4. After the 35 minutes, it wasn't as browned as I like, so I stuck it under the broiler for a couple of minutes.
5. I used Yukon Gold potatoes for the mash, and I left the skins on for a more rustic version.
Here's the finished casserole, and a picture of it on the plate: