John Myers
Sauerkraut and Potato Casserole
The perfect sauerkraut and potato casserole recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 1 tbsp Clarified butter
- 4 Fresh shallots
- 400 g Sauerkraut drained fresh
- 2 tbsp Caraway seed
- 2 tbsp Paprika powder
- 1 tsp Marjoram
- 1 tsp Garlic pepper from my KB
- 1 tsp Seasoned salt from my KB
- 1 pinch Sugar
- 1 good pinch Espelette pepper
- 4 Cloves
- 2 Bay leaves
- 5 Juniper berries
- 2 Allspice grains
- 150 ml White wine dry
- 600 g Smoked and cooked bacon with rind
- Telly cherry pepper
- 200 g Sour cream
- 200 g Oil
- Chives
- Wash and cook potatoes!
- In the meantime, peel and dice shallots. I still cut sauerkraut into small pieces. Doesn’t like long strings while eating! 🙂 Then heat the lard and fry the shallots until crispy, add the sauerkraut and spices and herbs. Stir briefly and deglaze with white wine. Cook for 10 minutes!
- Meanwhile, cut the bacon into thin slices. Put 6 slices aside and cut the rest into large pieces. Then peel the potatoes and slice them into thin slices.
Pre heat the oven to 180 degrees celcius!
- Oil the baking dish and distribute half of the potato slices in it! Pepper and salt! Then spread the bacon on top. Then spread sauerkraut on top! If you like, you can take bay leaf, juniper berries … out beforehand! Then another layer of potatoes, pepper and salt! Finally, spread the sour cream on top and place the 6 slices of bacon on top!
- Now cover with aluminum foil and put in the oven for about 40 minutes!
- Then bake again in the oven for 20 minutes without aluminum foil! Let cool down for 10 minutes before serving! Sprinkle with chives and serve!
- I brought the fried bacon from our vacation in the Allgäu! 🙂
- Garlic and pepper all-rounder; o)
- My seasoning salt
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