John Myers
Potato and Sauerkraut Casserole
The perfect potato and sauerkraut casserole recipe with a picture and simple step-by-step instructions.
- 100 g Soy granules
- 225 ml Vegetable broth
- 500 g Potatoes
- 500 g Sauerkraut preserve
- 1 piece Onion
- 1 tbsp Sunflower oil
- 100 ml Cream
- 300 ml Water
- 100 g Grated cheese
- Salt
- Pepper
- Nutmeg
- Bring the soy granules to the boil in vegetable stock, then let soak for ten minutes. Cut the potatoes into cubes, finely dice the onion.
- Heat the oil in a saucepan. Fry the onion and soy granules in it. Add potatoes and pour 300ml water over them. Simmer for 15 minutes until the potatoes are cooked through.
- Stir in the cream. The result is a creamy stew. Drain the sauerkraut well and add to the potato-soy granulate mix, stir and season with salt, pepper and nutmeg.
- Put everything in a baking dish and sprinkle with 100g cheese. Bake at 180 ° C for 20 minutes.
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