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Sauerkraut Apple Potato Casserole
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Servings:
Author:
20
1, 10
1, 30
Course:
Main Course
Casserole
Cuisine:
German
Keywords:
Apple Sauerkraut Casserole
🧂 Ingredients
1/2 teaspoon
salt
pinch
of white granulated sugar.
1 lb
white potatoes, approximately 2 large
1 4.5 oz
can sauerkraut
1+1/4 cups
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
ground nutmeg
1
large red apple, I used Delicious variety
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Instructions
1
Bring a pot of water to a boil. Add a teaspoon of salt and a pinch of sugar.
2
Use a fork to poke holes in the potatoes. Add them to the pot and cook until
they are soft but not mushy. You should be able to run a fork through them but
they should not fall apart.
3
Drain the potatoes and let cool. Peel the potatoes and slice them into rounds.
4
Layer the potato slices on the bottom of a 9x13 inch casserole dish.
5
Preheat the oven to 350 degrees F.
6
Drain the sauerkraut and evenly distribute it over the potatoes.
7
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.
8
Pour the mixture evenly over the sauerkraut in the casserole dish. Use a rubber
spatula to spread it out.
9
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.
10
Lay the apple slices evenly over the top of the casserole.
11
Add the remaining sour cream and egg to the bowl and whisk together. Season with
kosher salt, pepper and a pinch of nutmeg.
12
Brush the mixture evenly over the top of the apples.
13
Sprinkle the rest of the shredded Gouda cheese evenly over the top.
14
Place in oven and bake for 45 minutes.
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