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Sauerkraut and potato casserole

updated

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Ingredients for 4 servings:

  • 600 g sauerkraut
  • 400 g potatoes
  • 2 tomatoes
  • 2 eggs
  • 100 g cheese (e.g. Gouda, 45% fat)
  • 200 g milk (1.5%)
  • 5 g margarine for the mold
  • some chives
  • salt and pepper
  • nutmeg
  • Caraway seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place half of the sauerkraut in a greased, ovenproof dish. Thinly slice the peeled potatoes, season them, and place them on top of the sauerkraut. Cover the dish with the remaining sauerkraut. Whisk the eggs with milk and seasoning and pour over the casserole. Bake at 220°C for 30 to 40 minutes. Then quarter the tomatoes and arrange them on the casserole along with the cheese strips. Bake for another 15 minutes. Sprinkle with chives to finish.

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Written by John Myers

Professional Chef with 29 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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