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Sauerkraut and Potato Casserole with Kasseler | Hearty Oven Bake
(0)
65 min
Under an hour
Knuspr-Küche
Klassische deutsche Hausmannskost: Zarte Kartoffelscheiben, aromatisches Sauerkraut und herzhaftes Kasseler, überbacken mit einer cremigen Schmandhaube und würzigem Käse.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C fan oven). Grease a baking dish with 10 g of butter.
Thoroughly wash and peel the potatoes, then slice them into approx. 3–4 mm thin slices. Squeeze out the sauerkraut well in a sieve and loosen it up a bit as desired. Cut the Kasseler into bite-sized cubes. Peel and finely dice the onion.
Sautéing & layering
Heat the remaining 10 g of butter in a pan. Sauté the diced onions until translucent, then add the Kasseler and fry lightly for 2–3 minutes. Stir in the sauerkraut and season with ground caraway.
Chef's tip
Tip: For an extra crispy crust, switch on the oven grill function during the last 5 minutes of baking.
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