Martina’s Cooking Studio: Sauerkraut Casserole

Peel the potatoes, cook for 20 minutes, then drain and mash.

While making the potatoes, heat the sauerkraut and the onion cut into large cubes with a little water. Season with salt and pepper to taste. Finally add the ham cubes.

Grease a high ovenproof gratin dish with the butter. Spread the bottom with half of the mashed potatoes and press firmly. Then add the sauerkraut. Place the rest of the mashed potatoes on top of the sauerkraut and press firmly.

Mix the eggs in a baking bowl, season with salt, pepper, grated nutmeg and the herbs. Add the crème fraîche and stir. Fold in the flour.

Grate the cheese.

Spread half of the cheese evenly on the potato layer, then pour half of the egg-whipped cream mixture on top. Then alternate the cheese and the egg-whipped cream mixture again.

Put the dish in the preheated oven and cook on the middle shelf at 200 °C for 30 to 40 minutes. After 30 minutes, check to see if the top is browned.

Sauerkraut is a very low-calorie food. At the same time, it is rich in vitamins, minerals and fiber. Just 200 g of sauerkraut cover more than half the daily requirement of vitamin C. The content of dietary fiber and lactic acid is effective for regular digestion. This consideration shows why sauerkraut is an important part of a healthy balanced diet.

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