Potato and sauerkraut casserole

Name: Potato and sauerkraut casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 7
Ingredients: 1.2 kg baby potatoes; 7-10 Tbsp Salt; 300 g Cabanossi; 3 medium-sized onions; 1 can(s) (850 ml) Sauerkraut; 1 TEASPOON Oil; 200 ml Milk; 200 g Whipped cream; 5 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 washer Toast or white bread; 1 TEASPOON Butter

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 7

1.2 kg baby potatoes
7-10 Tbsp Salt
300 g Cabanossi
3 medium-sized onions
1 can(s) (850 ml) Sauerkraut
1 TEASPOON Oil
200 ml Milk
200 g Whipped cream
5 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 washer Toast or white bread
1 TEASPOON Butter

Directions

1
Wash the potatoes and boil in water for about 15 minutes. Cut the cabanossi in half lengthwise and cut into pieces about 0.5 cm thick. Peel and halve the onions and cut them into strips.
2
Drain the potatoes, quench and let them cool down for about 10 minutes. Place the sauerkraut in a sieve and drain. Peel the potatoes and, depending on their size, possibly halve them. Heat oil in a pan.
3
Fry the cabanossi, onions and potatoes for 5-7 minutes, remove. Add the sauerkraut to the pan and braise in the fat for about 5 minutes. Remove the sauerkraut from the pan, roughly mix it with the cabanossi, onions and the potatoes and place it in an ovenproof dish (24 cm Ø).
4
Mix milk, cream and eggs and season with salt, pepper and a little nutmeg. Chop the toast into crumbs in the universal chopper. Melt the butter and roast the bread crumbs in it until golden brown. Pour the egg milk over the casserole and sprinkle with the butter crumbs.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes on the lower rack.