Sauerkraut mit kartoffeln (V)
Sauerkraut with potatoes and apples - one of my favourites.
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
- Heat some fat or oil in a large frying pan.
- Add the sauerkraut and apples and fry gently for a short while.
- 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.
- Mix the cheese, cream, breadcrumbs and salt and pour over the potatoes.
- 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 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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