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Salzburg Potato and Sauerkraut Casserole | Hearty & Baked with Cheese
(0)
60 min
Under an hour
Gurkerl Küche
Ein herzhafter Salzburger Klassiker für kühle Tage: Vorwiegend festkochende Erdäpfel und würzig geschmortes Sauerkraut, geschichtet mit einer sahnigen Sauerrahm-Eiermischung und im Backrohr mit kräftigem Bergkäse goldbraun überbacken.
Ingredients
Preparation method
Preparation & vegetables
Preheat the oven to 190 °C top/bottom heat (170 °C convection). Grease a baking dish with a little butter.
Parboil the unpeeled potatoes in salted water for approx. 20 minutes, allow to cool briefly, peel and cut into approx. 0.5 cm thick slices.
Finely chop the onion and garlic cloves. Melt the butter in a pan and sauté both until translucent. Drain the sauerkraut well, loosen it slightly, add to the pan, season with caraway seeds and sauté for approx. 5 minutes while stirring. Season to taste with a little salt and pepper.
Chef's tip
Letting it rest: Allow to rest for 5 minutes after baking – this allows the egg mixture to set perfectly and makes the casserole easy to slice neatly.
Seasoning tip: If you like it even heartier, you can sauté 100 g of diced bacon together with the onions in lard or butter.
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