Potato casserole filled with horseradish sauce

Ingredients for 4 servings:

• 750 g potatoes, boiled, squeezed
• 500 g sauerkraut
• ¼ liter meat broth, clear
• 1 large onion(s)
• 100 g smoked bacon
• 1 tbsp flour
• 6 tbsp sweet cream
• 1 tbsp parsley, chopped
• 3 tbsp cheese, grated
• 2 eggs
• 1 pinch of salt
• 80 g margarine
• 1 pinch of nutmeg
• 30 g butter
• 50 g horseradish, grated
• 1 pinch of salt
• 1 pinch(s) of sugar
• 50 g breadcrumbs
• ½ liter of milk

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Squeeze out the sauerkraut, then chop it finely, and dice the bacon. Finely chop the onion. Sauté the onions and bacon in a pan with margarine, add the cabbage, simmer for a while, then add the meat broth and cook for about 30 minutes. Mix the flour with the sweet cream and add it, season with grated nutmeg and chopped parsley. Beat the margarine until fluffy, add the eggs, flour, grated cheese, and mashed potatoes. Season with salt, grease a baking dish, layer a layer of potato mixture first, then the cabbage mixture. It’s best if the top layer is potato mixture. Preheat the oven to about 220°C and bake the casserole for a good 30 minutes. For the sauce, bring the milk and breadcrumbs to a boil. Once it’s cooked, remove the pan from the heat, stir in the margarine and horseradish, mix well, and season with salt and sugar. We serve the casserole warm, along with the sauce. Leftovers can be stored in the refrigerator; they taste great cold, too.