Kasseler-sauerkraut casserole with potatoes and horseradish sauce

Ingredients for 4 servings:

• 600 g smoked pork
• 600 g potatoes
• 500 g sauerkraut
• 2 cups of cream, approx. 400 g
• 200 ml milk
• 200 ml vegetable stock
• 50 g butter
• 50 g flour
• 200 g cheese, grated
• 1 jar table horseradish, approx. 380 g
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

for one large or two small casserole dishes

Preheat the oven to 180°C (top/bottom heat). Peel the potatoes and cut into thin slices. Lightly salt and pepper the potatoes, then place them on the bottom of the casserole dish. Cut the smoked pork into the desired thickness and place them on top of the potatoes. Spread the sauerkraut over the smoked pork. Heat the butter in a saucepan until melted. Add the flour and sauté until translucent. Deglaze with the vegetable stock, then add the milk and cream. Finally, stir in the horseradish. Season to taste (e.g., you can cook a bay leaf with the meat). Pour the sauce over the sauerkraut and sprinkle everything with the grated cheese. Place the casserole dish on the middle rack of the hot oven for 50 minutes. This recipe makes 1 large or 2 small casserole dishes.