Franconian Sauerkraut And Potato Gratin
This Franconian Sauerkraut and Potato Gratin is a delicious and comforting dish that combines the tangy flavors of sauerkraut with the creamy texture of potatoes. It's a perfect side dish for a hearty meal or a main course for a cozy dinner.
Ingredients
- 2 lbs potatoes, peeled and thinly sliced
- 1 lb sauerkraut, drained and rinsed
- 1 onion, thinly sliced
- 1 cup shredded Emmental cheese
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tsp caraway seeds
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Layer half of the sliced potatoes in a greased baking dish.
- Spread the sauerkraut and sliced onion over the potatoes.
- Sprinkle half of the shredded cheese on top.
- Repeat the layers with the remaining potatoes and cheese.
- In a saucepan, heat the vegetable broth, heavy cream, butter, caraway seeds, salt, and pepper until the butter is melted.
- Pour the mixture over the layered potatoes and sauerkraut.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes until the top is golden brown.
- Let it cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 15g
Supplies
9x13 inch baking dish Foil
Tools
Oven Saucepan Knife Cutting board
Serving suggestions
Serve the Franconian Sauerkraut and Potato Gratin with a side of German sausage and a crisp green salad.
Tips & tricks
For a crispy top, broil the gratin for a few minutes before serving.
Cost
$15