Sauerkraut and potato bake

Name: Sauerkraut and potato bake
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g waxy potatoes; 2-3 stem(s) Parsley; 1 Stalk leek (leek); 1 TABLESPOON Oil; 1 (250 g) Cabanossi; 1 can(s) (580 ml) Wine sauerkraut; 25 g Butter or margarine; 25 g Flour; 250 ml Vegetable broth (instant); 250 ml Milk; 2 TABLESPOONS medium hot mustard; 150 g Gouda cheese

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g waxy potatoes
2-3 stem(s) Parsley
1 Stalk leek (leek)
1 TABLESPOON Oil
1 (250 g) Cabanossi
1 can(s) (580 ml) Wine sauerkraut
25 g Butter or margarine
25 g Flour
250 ml Vegetable broth (instant)
250 ml Milk
2 TABLESPOONS medium hot mustard
150 g Gouda cheese

Directions

1
Wash the potatoes and cook in boiling water for 20-25 minutes. In the meantime, wash parsley and shake dry. Pluck the leaves from the stems, except for a few for garnishing, and chop finely.
2
Clean the leek, cut it diagonally into pieces, wash and drain. Heat the oil in a pan and sauté the leek in it. Add parsley and stir in. Cut cabanossi diagonally into thicker slices.
3
Drain the sauerkraut. Heat the fat in a saucepan. Dust with flour and sweat it on. Deglaze with stock and milk while stirring. Stir in mustard. Cover and put aside. Grate cheese. Drain potatoes, rinse with cold water and peel.
4
Cut the potatoes into slices. Spread half of the mustard sauce on the bottom of an ovenproof dish. Layer sauerkraut, potatoes, leek and cabanossi like roof tiles. Pour the rest of the sauce over it.
5
Heat the oil in a large frying pan. Fry the onion sausage in it until crumbly. Season with pepper, paprika and a little salt. Stir in tomato paste, sweat briefly and deglaze with 1⁄4 l water and cream. Stir in remaining frozen herbs, bring to the boil. Stir in chopped herbs and gnocchi, warm up briefly. Season to taste and serve.