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Franconian Potato & Sauerkraut Casserole | Hearty Oven Bake
(0)
60 min
Under an hour
Knuspr-Küche
Ein herzhafter Klassiker aus dem Ofen: Zarte Kartoffelscheiben, aromatisches Sauerkraut und knuspriger Speck werden unter einer cremigen Schmandhaube mit goldbraunem Käse überbacken. Perfektes Soulfood für gemütliche Tage!
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Grease a large baking dish with the butter. Peel the potatoes, cut them into thin slices about 3–4 mm thick, and parboil in lightly salted water for about 8–10 minutes so that they are still al dente. Then drain and allow to steam off briefly.
Peel and finely dice the onion. Render the pork belly bacon in a pan without additional fat over medium heat until crispy. Add the diced onion and sauté for 2–3 minutes until translucent. Squeeze out the sauerkraut well, loosen it up a bit, add it to the pan, season with the ground caraway, and toss briefly.
Layering & baking
For the topping, whisk the sour cream with the whipping cream and eggs until smooth. Season the mixture generously with salt, black pepper, and a pinch of freshly grated nutmeg.
Chef's tip
For a vegetarian version, the pork belly bacon can easily be replaced with smoked tofu or roasted walnuts.
If you like it particularly flavorful, use a strong Allgäu mountain cheese for the crust.
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