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Styrian Potato and Sauerkraut Casserole | Hearty Gratinated
(0)
60 min
Under an hour
Gurkerl Küche
Deftiger österreichischer Erdäpfel-Sauerkraut-Auflauf mit würzigem Bergkäse, sanft gedünstetem Sauerkraut und cremigem Sauerrahm-Guss. Golden überbacken aus dem Backrohr!
Ingredients
Preparation method
Preparation & sauerkraut
Wash the potatoes thoroughly and cook in salted water for approx. 20–25 minutes until done. Then drain, allow to cool slightly, peel, and cut into approx. 5 mm thick slices.
Drain the sauerkraut well in a sieve and squeeze out slightly if necessary. Finely dice the onion and garlic cloves. Coarsely grate the Bergkäse cheese.
Melt half of the unsalted butter in a pan. Sauté the onion and garlic in it for 2–3 minutes until translucent. Add the sauerkraut and caraway seeds and gently sauté for approx. 5 minutes over medium heat, then remove from the heat.
Chef's tip
For an even more intense flavor, you can deglaze the sauerkraut with a small splash of white wine or apple juice before sautéing.
A flavorful Bergkäse cheese (e.g., aged 6–12 months) gives the casserole its typical hearty alpine spice, while the sour cream provides a pleasant freshness.
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