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Mühlviertel Potato and Sauerkraut Casserole | Hearty Baked
(0)
65 min
Under an hour
Gurkerl Küche
Ein herzhafter Klassiker aus Oberösterreich: Zarte Erdäpfelscheiben und mild gewürztes Kümmel-Sauerkraut, geschichtet mit einem sämigen Rahmguss und goldgelb überbacken mit feinstem Bergkäse. Urige Hausmannskost direkt aus dem Backrohr!
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Wash and peel the potatoes, then cut them into thin slices approx. 3–4 mm thick. Grease a baking dish thoroughly with a little butter.
Peel and finely chop the onion and garlic cloves. If necessary, drain the sauerkraut slightly and loosen it up gently with your hands.
Sautéing sauerkraut & mixing cream mixture
Melt the remaining butter in a pan. Sauté the onion and garlic until translucent. Add the sauerkraut and caraway seeds, and gently sauté over medium heat for approx. 5 minutes until the flavours combine. Season with a pinch of salt and pepper, then remove from the heat.
Chef's tip
Potato tip: Mostly firm-cooking (semi-starchy) potatoes hold their shape wonderfully while baking, but at the same time absorb the creamy mixture perfectly.
Flavor tip: If you like it even heartier, you can mix a few crispy fried diced bacon pieces into the sauerkraut along with the onion.
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