Sauerkraut mit kartoffeln (V)

Sauerkraut with potatoes and apples - one of my favourites.

Sauerkraut mit kartoffeln (V)

Sauerkraut mit kartoffeln, with breadcrumbs and sesame seeds
Servings:	Serves 4
Calories per serving:	303
Ready in:	45 minutes
Prep. time:	15 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Great with Stow apples 5/5 The best walled orchard in Norfolk - with the best apples NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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

Mise en place

• Preheat 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).

• 

  Ready to bake

• 

  Before the sour cream and breadcrumbs

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 alternative 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.

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