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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
- Peel the potatoes, cut them into pieces and boil them in salted water.
- After 15 – 20 minutes, drain the cooked potatoes and mash them roughly.
- Clean the cauliflower, cut into florets and cook in salted water for about 2 minutes.
- Wash the leeks, cut into rings, add to the cauliflower and cook for 2 minutes.
- Place the mashed potatoes loosely in a baking dish.
- Skim the cauliflower and leek from the pot, drain a little and spread on the mashed potatoes.
- For the roux, put butter in a saucepan and heat, stirring constantly.
- Add the spices and toast them a little, add the flour and stir well with a whisk.
- When the mixture turns lightly brown, add the milk, cream and vegetable stock while stirring.
- Rub in a little lemon peel, add the juice of half a lemon and bring everything to a boil.
- Pour half of the sauce over the vegetables in the baking dish.
- Spread a layer of sauerkraut on top, then pour the remaining sauce over it.
- Grate both types of cheese and spread on the casserole.
- Bake the casserole in a preheated oven at 180 ° for about 20 minutes.
- Switch to the grill function for the last 10 minutes, this will turn the cheese crispy brown.
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