Schupfnudel-sauerkraut-cheese casserole

Ingredients for 4 servings:

• 750 g floury potatoes
• 200 g flour
• 2 eggs
• 2 tsp salt
• 2 pinches of nutmeg
• 2 tbsp clarified butter, for frying
• 1 large can of sauerkraut
• 200 g cheese, grated Gouda
• 100 g mountain cheese
• 1 dashes white wine, dry
• 10 juniper berries
• 5 cloves
• 1 bay leaf

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Schupfnudel topped with sauerkraut and cheese

To make the Schupfnudeln, boil the potatoes, peel them, and let them cool. Mash the cold potatoes and mix them with the eggs, salt, nutmeg, and flour. Gradually add the flour until the dough is no longer sticky. Sometimes you need a little more than 200g of flour until the dough is no longer sticky. With floured hands, form the Schupfnudeln and place them in boiling salted water for about 4-5 minutes. After adding the Schupfnudeln, do not allow the water to boil; let it simmer just before it boils. After the specified time, scoop out the Schupfnudeln and let them cool. Then fry them over low heat in clarified butter until golden brown on all sides and, if desired, add a little salt to taste. Place the sauerkraut in a saucepan and add water until it is covered. Add the cloves, juniper berries, and bay leaf. Also a splash of white wine. Simmer for about 10 minutes. Remove the spices from the sauerkraut. Place the sauerkraut, potato dumplings, and Gouda cheese in a casserole dish and mix thoroughly. Grate the cheese over the top and bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 25-30 minutes. If it starts to get too brown, cover with aluminum foil. Serve with a good “Gespritzter” (apple cider with a dash of mineral water) or a cold beer.