Wednesday, March 8, 2017

Sauerkraut Apple Potato Casserole


I've never been much of a casserole person. I mean that on the making one side, as opposed to the eating one.  


Over the past years of food blogging and writing, I've developed a new appreciation for the pedestrian casserole and how one can be the perfect combination of creativity and practicality in one dish.


This is a tasty workhorse version with a German flair that fits any occasion from potlucks to dinner parties to holiday meals. 



The recipe involves a simple layering of ingredients, potatoes, sauerkraut, apple slices and Gouda cheese. The "glue" is a heavy cream/sour cream/egg mixture which you can reduce in calories and fat by using low or nonfat versions.


The casserole is hearty and can be served as a meal on its own. even better when tricked out with a simple green salad. 



The recipe contains no meat. If you like, turn up the flavor by crumbling bacon on top or by adding cooked ground beef or turkey to the mix. You can also easily swap out the gouda for cheddar cheese. 

Sauerkraut Apple Potato Casserole
Prep Time: 2o minutes
Cook Time: 1  hour 10 minutes
Yield: 6 servings

Ingredients:

  • 1/2 teaspoon salt
  • pinch of white granulated sugar.
  • 1  lb white potatoes (approximately 2 large)
  • 1 14.5 oz can sauerkraut
  • 1 +1/4  cup sour cream
  • 3/4 cup heavy cream
  • 3 eggs
  • 2 teaspoons thyme leaves plus 3-4 sprigs for garnish
  • 1 cup shredded gouda cheese
  • Kosher salt and freshly ground pepper to taste
  • 1/4 teaspoon of ground nutmeg
  • 1 large red apple (I used Delicious variety)

Directions:
  • Bring a pot of water to a boil. Add a teaspoon of salt and a pinch of sugar.
  • Use a fork to poke holes in the potatoes. Add them to the pot and cook until they are soft but no mushy. You should be able to run a fork through them but they should not fall apart.
  • Drain the potatoes and let cool. Peel the potatoes and slice them into rounds.
  • Layer the potato slices on the bottom of a  9x13 inch casserole dish.
  • Preheat the oven to 350 degrees F.
  • Drain the sauerkraut and evenly distribute it over the potatoes.
  • In a separate bowl, add half of the sour cream, the heavy cream, 2 eggs, the thyme leaves and 1/3 of the grated gouda cheese. Season with kosher salt, pepper and a pinch of nutmeg. 
  • Pour the mixture evenly over the sauerkraut in the casserole dish. Use a rubber spatula to spread it out.
  • Wash and dry the apple. Slice the apple into rings. Use a small paring knife to cut out the seeds and core from each ring.
  • Lay the apple slices evenly over the top of the casserole.
  • Add the remaining sour cream and egg to the bowl and whisk together. Season with kosher salt, pepper and a pinch of nutmeg. 
  • Brush the mixture evenly over the top of the apples. 
  • Sprinkle the rest of the shredded gouda cheese evenly over the top.
  • Place in oven and bake for 45 minutes.

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