Potato And Sauerkraut Gratin Recipes

THE ULTIMATE POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
• Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
• Generously butter the bottom and sides of a 9 by 13-inch ovenproof casserole dish. In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic. Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1 cup cream over the dish. Sprinkle with the remaining Parmesan.
• Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
• *Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

GRATIN OF POTATOES WITH SAUERKRAUT BY FOODIEU2019S CHEF LAURA BRENNAN

Steps:

• 1 This sauce will be used to spread between the layers of sliced potatoes. The addition of flour will give the sauce some u2018bodyu2019 and keep the finished dish from being too soupy. Melt the butter in a small saucepan over low heat. When completely melted, slide the pan off the heat and add the flour all at once. Whisk until smooth. Add the 3 cups of whatever stock you are using. Whisk thoroughly until all the flour/butter has dissolved into the liquid and is smooth (no lumps). Put the pan back over low-medium heat and stir constantly until the sauce comes to a simmer. Add the dried thyme, caraway seed, dehydrated onion and a pinch of kosher salt along with a few twists of the pepper mill. Let the sauce cook on very low heat for about 10 -15 more minutes. Just at a bare simmer. Keep whisking every couple of minutes to prevent sticking. Taste. Whisk in the teaspoon of Dijon mustard. Taste again. Adjust seasonings. Set aside. (it will thicken more as it cools.) Fold the bacon piece(s) into thirds and cut across the folded bacon, cutting thin 1/8th inch slices. (Cold bacon will slice more easily than warm bacon.) Add to a new sauce pan along with the 2 tablespoons of butter and cook over low heat until bacon has rendered. (I did not render the bacon to the u2018crispyu2019 stage, but this is your preference.)
• 2 Remove pan from heat momentarily. Slice the onion halves across into 1/8th inch thin slices; that is with the grain and NOT into u2018ringsu2019. Add the onions to the bacon-butter pot. Add a pinch of salt and cook the onions until they have softened and begun to caramelize (take on some brown color).
• 3 While the onions are cooking, rinse the kraut under cold running water and use your hands to squeeze out excess water.
• 4 When the onions and bacon have softened and caramelized a bit, add the squeezed kraut to the pot. Stir well to combine. Let cook over medium-low heat for about 5-8 minutes. Taste. It probably wonu2019t need salt, but a little bit of pepper might be a savory addition. Set aside.
• 5 To build the gratin:
• 6 5-7 each or approximately 3 pounds of Yukon Gold potatoes (on the larger side), washed & dried
• 7 Kosher salt
• 8 your pepper mill with black peppercorns
• 9 Gratin dish: I used a 9x13 inch dish (ovenproof)
• 10 1 tablespoon softened butter (salted or unsalted)
• 11 Slice the potatoes by hand as thinly as you can. I used a plastic Japanese vegetable slicer which yielded consistent thin slices. Donu2019t fret, you can the slice potatoes by hand. It is helpful to slice a small piece off the bottom of each potato to give you a flat surface. This prevents the potato from u2018rockinu2019 and rollinu2019 as you are slicing it. (Youu2019ll have more control over your slice.)
• 12 Liberally butter your baking/gratin dish. Begin by laying down slices of potatoes along the bottom of the dish. Overlap each piece slightly. Sprinkle lightly with a bit of salt and freshly ground pepper. Spoon a couple of tablespoons of the prepared sauce over this layer, being careful to not disturb the layer of potatoes. Add a second layer of potatoes over the first layer. Repeat with salt, pepper and a few tablespoons of the reserved sauce spooned gently over the potatoes again.
• 13 Spoon the reserved onion-cabbage mix over these potatoes. (This is the third layeru2014the u2018fillingu2019.)
• 14 Spread the kraut-onion-mixture carefully over the potatoes. Again, trying to not disturb the layers of potatoes underneath.

DAR'S SUPER SAVORY SAUERKRAUT POTATO BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool.
• Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer.
• Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.

THE ULTIMATE POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Finely shred the cabbage. Cut the bacon into 1/2-inch chunks. Place a small skillet over medium-low heat and fry the bacon, until crisp. Remove from pan with a slotted spoon and drain on paper towels. Set aside.
• Add 1 tablespoon butter to bacon fat in frying pan. When it has melted add 1/2 the garlic and give it a quick stir with a wooden spoon to soften. Add the cabbage and coat it with the butter. Slowly let it wilt. Add the bacon. Season with salt and freshly ground black pepper. Remove from heat and add most of the chives, reserving a little for the garnish.
• Generously butter the bottom and sides of an ovenproof casserole dish.
• In a large bowl, combine the potatoes, 1 1/2 cups of cream, 1 cup of Parmesan, and the remaining garlic, Season with salt and freshly ground black pepper. Using your hands, place a layer of potatoes in the casserole dish. Sprinkle with Parmesan and repeat with 2 more layers. Spoon the cabbage mixture on top and spread it out evenly over the potatoes. Top it off with 2 more layers of potato and Parmesan. Pour the remaining 1cup cream over the dish. Sprinkle with the remaining Parmesan.
• Cover dish with aluminum foil. Bake for 1 hour. Remove foil and bake for 30 minutes until golden brown. Leave for 10 minutes before serving. Garnish with fresh chives.
• *Cook's Note: Slice the potatoes immediately before using so they don't turn brown.

SAUERKRAUT AU GRATIN

Steps:

• Preheat the oven to 375 degrees.
• In a saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, dry mustard and Worcestershire sauce. Slowly add the milk and cook, stirring constantly, until thickened. Stir in 1 cup cheese and the sauerkraut.
• Transfer to a 1 1/2-quart casserole. Mix the remaining 1/2 cup cheese with the bread crumbs and sprinkle over the top. Bake in the center of the oven about 30 minutes or until hot, bubbly and the topping is lightly browned.

PORK AND SAUERKRAUT WITH POTATOES

Steps:

• In a large bowl, combine the sauerkraut, onion, apples, corn syrup, bay leaves, caraway and pepper. Spoon half into a 5-qt. slow cooker; top with potatoes. , Broil pork chops 6 in. from the heat for 3-4 minutes on each side or until browned; place over potatoes. Spoon remaining sauerkraut mixture over pork. , Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until meat is tender. Discard bay leaves.

SAUERKRAUT & POTATOES

Steps:

• Place the sauerkraut in a pan. Push the potatoes into the sauerkraut.
• Sprinkle over the onion and apple pepper and dot with butter. Add water.
• Bring to the boil and then turn down heat and simmer gently until potatoes are cooked. About 30-40 minutes Check liquid level making sure it doesn't catch. Serve.

POTATO & SAUERKRAUT BAKE

Steps:

• Preheat oven to 400°F.
• Heat the butter in a heavy pot over medium heat. Add the potatoes, and brown them a bit for 10 minutes, while sitrring every now and then. Add salt and pepper to taste.
• Add the onion, fennel, celery and carrots to the pot; stir and cook for 5 minutes longer. I add just a bit of salt & pepper here too.
• Remove from heat and stir in the sauerkraut. Tranfer mixture to a greased or sprayed 9x13" casserole dish.
• Bake for one hour, and stir every 15 minutes so everything gets nicely browned and nothing burns. I add a small bit of salt and pepper every time I stir as well.
• Remove from oven and let cool for at least 10 minutes before serving.

SAUERKRAUT MASHED POTATOES

Steps:

• In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a small skillet coated with cooking spray, cook onion over medium heat until tender. Stir sauerkraut into potatoes; sprinkle with onion and bacon.