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Potato – Sauerkraut – Casserole

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Potato – Sauerkraut – Casserole

The perfect potato – sauerkraut – casserole recipe with a picture and simple step-by-step instructions.

  • 750 g Potatoes, mainly waxy
  • 1 Small cauliflower
  • 1 pole Leek
  • 2 tbsp Butter
  • Pepper, salt, nutmeg
  • 3 tbsp Flour
  • 150 ml Milk
  • 50 ml Cream
  • 100 ml Vegetable broth
  • 1 Organic lemon
  • 500 g Sauerkraut
  • 100 g Gouda cheese
  • 100 g Mountain cheese
  1. Peel the potatoes, cut them into pieces and boil them in salted water.
  2. After 15 – 20 minutes, drain the cooked potatoes and mash them roughly.
  3. Clean the cauliflower, cut into florets and cook in salted water for about 2 minutes.
  4. Wash the leeks, cut into rings, add to the cauliflower and cook for 2 minutes.
  5. Place the mashed potatoes loosely in a baking dish.
  6. Skim the cauliflower and leek from the pot, drain a little and spread on the mashed potatoes.
  7. For the roux, put butter in a saucepan and heat, stirring constantly.
  8. Add the spices and toast them a little, add the flour and stir well with a whisk.
  9. When the mixture turns lightly brown, add the milk, cream and vegetable stock while stirring.
  10. Rub in a little lemon peel, add the juice of half a lemon and bring everything to a boil.
  11. Pour half of the sauce over the vegetables in the baking dish.
  12. Spread a layer of sauerkraut on top, then pour the remaining sauce over it.
  13. Grate both types of cheese and spread on the casserole.
  14. Bake the casserole in a preheated oven at 180 ° for about 20 minutes.
  15. Switch to the grill function for the last 10 minutes, this will turn the cheese crispy brown.
Dinner
European
potato – sauerkraut – casserole

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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