John Myers
Ingredients for 1 servings:
- 1 kg potato(s), floury
- ¼ liter of milk
- 100 g butter
- ½ nutmeg, grated
- 1 pinch of salt
- 1 pinch(s) of pepper
- 1 kg sauerkraut
- ¼ liter white wine
- 2 apples
- 6 juniper berries
- 1 bay leaf
- 250 g bacon, streaky
- 4 onions
- 2 tbsp, heaped lard
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
A Baden layered casserole made from potatoes and sauerkraut, refined with bacon, onions and apples.
Boil the potatoes with their skins on, rinse well, peel them, and mash them with a potato masher along with milk, butter, salt, and a good pinch of pepper. It’s okay if a few small pieces of potato don’t mash, but that’s fine. Season with salt, pepper, and nutmeg. Prepare the sauerkraut with apples, juniper berries, bay leaf, and a little white wine. Finely dice the bacon and fry it slowly. Fry the peeled, sliced onions in it until translucent. Grease an ovenproof dish with the bacon rind and lard and alternate layers of mashed potatoes and sauerkraut. Spoon some of the bacon and onion mixture onto each layer of mashed potatoes. Finish with a layer of mashed potatoes. Place the uncovered dish in an oven preheated to 200 degrees Celsius and bake for 20 minutes. Serve immediately.
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