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Potato and Sauerkraut Casserole | Crispy with Bergkäse
(0)
65 min
Under an hour
Gurkerl Küche
Fein geschichtete Erdäpfel und würziges Sauerkraut, gebacken mit einer cremigen Rahm-Ei-Haube und einer goldbraun überbackenen Bergkäsekruste. Ein herzhaft-aromatischer Klassiker der österreichischen Hausmannskost für die kühleren Tage.
Ingredients
Preparation method
Preparation
Preheat the oven to 190 °C top/bottom heat. Thoroughly grease a baking dish with a little butter.
Peel the potatoes and slice or mandoline them into approx. 3–4 mm thin slices. Finely chop the onion and garlic. Drain the sauerkraut well and chop it slightly smaller if necessary.
Melt 15 g of butter in a pan and sauté the chopped onion and garlic until translucent. Add the drained sauerkraut and caraway seeds, and sauté gently for 3–4 minutes.
Chef's tip
If you prefer a particularly mild taste, briefly rinse the sauerkraut with cold water before using and squeeze it out well.
A strong, long-aged Bergkäse from Vorarlberg or Tyrol gives the casserole its signature savory Alpine note.
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