Sauerkraut Potato Casserole with Kasseler

Ingredients

• 600 g Potatoes
• Salt
• 120 ml warm milk
• 1 tbsp butter
• nutmeg
• 1 onion
• 2 tbsp Vegetable oil
• 2 small bay leaves
• 1 tbsp caraway seeds
• 400 g sauerkraut (canned)
• 500 g kasseler (cooked, boneless, sliced)
• 200 g Sour Cream
• black pepper (freshly ground)
• 0.5 bunch Chives

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat.

2. 2.

   Peel, wash, and boil the potatoes in plenty of salted water for 30 minutes until soft. Drain, let steam off, mash three‑quarters of them with a press, then stir in milk, butter, and nutmeg. Roughly chop the remaining quarter and fold it into the mash.

3. 3.

   Dice the onion finely and sauté in hot oil until translucent. Add bay leaves, caraway seeds, and sauerkraut; cover and simmer for 5 minutes over low heat. Layer sliced kasseler with the sauerkraut and potato mash in a baking dish.

4. 4.

   Season sour cream with salt and pepper, pour it over the casserole, then bake in the preheated oven for about 35 minutes. Sprinkle chopped chives on top and serve hot.