Potato Gratin with Ground Meat and Sauerkraut

Ingredients

• 600 g mixed ground meat
• 2 cloves garlic
• 2 carrots
• 1 onion
• 2 tbsp chopped parsley
• 125 ml beef broth
• Salt
• ground pepper (from mill)
• 250 g cooked sauerkraut
• 500 g waxy potatoes
• 200 g heavy cream
• 1 egg
• Grated nutmeg
• 4 tbsp grated Greyerzer or Bergkäse cheese
• butter (for baking dish)
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Wash and cook the potatoes. Drain, peel, and slice into 1 cm thick rounds. Peel and finely chop the garlic and onion. Peel the carrots and dice them very small. Heat oil in a pan and sauté the onion, garlic, and carrot cubes briefly. Add the meat and brown over medium heat while stirring. Deglaze with beef broth and let the liquid reduce slightly on low heat. Season with salt, pepper, and parsley.

2. 2.

   Grease a baking dish with butter. Spread the sauerkraut in the dish, then layer the browned ground meat on top. Arrange the potato slices in a roof‑shaped pattern over the meat. Beat the egg. Whisk together the cream, egg, salt, pepper, 1 tsp grated nutmeg, and cheese. Pour this mixture over the potatoes. Bake in a preheated oven at 200°C for 30 minutes until golden brown. Serve hot.