Sauerkraut mit kartoffeln (V)

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Ready to bake

Before the sour cream and breadcrumbs

Sauerkraut with potatoes and apples - one of my favourites.

Ingredients

• Lard or oil
• 500 g saukerkraut
• 500 g potatoes, peeled, boiled and thickly sliced
• 2 large cooking apples, peeled and sliced
• 560 ml sour cream or yoghurt
• 30 g breadcrumbs
• 60 g hard cheese, grated
• Salt

Mise en place

• Pre-heat oven to 180° C (350° F - gas 4).

Method

1. Heat some fat or oil in a large frying pan.
2. Add the sauerkraut and apples and fry gently for a short while.
3. In a casserole dish, arrange a layer of half the potatoes, cover with the sauerkraut mixture and then the rest of the potatoes on the top.
4. Mix the cheese, cream, breadcrumbs and salt and pour over the potatoes.
5. Bake until brown (about 20-30 minutes).

Variations

I have generally stuck to the recipe, but there is no reason why you should not add onions or other grated vegetables.

See here for some alternatve ideas.

Chef's notes

Choose a hard cheese such as Gruyère or Cheddar. This time I am using vintage Lincolnshire Poacher and I mixed some garlic with the breadcrumbs.