Kartoffel-Sauerkraut Gratin - Potato Sauerkraut Gratin
A creamy and savory German-inspired dish that combines thinly sliced potatoes with tangy sauerkraut, layered with a rich cream sauce and baked to golden perfection. This gratin is the ultimate comfort food, perfect as a side dish for sausages or roast pork, or as a hearty vegetarian main. Easy to make and packed with bold flavors!
Ingredients
- 2 tablespoons unsalted butter at room temperature
- 2 ½ cups 600 ml heavy cream
- 3 garlic cloves sliced
- 1 ½ tablespoons kosher salt
- ½ teaspoon freshly grated nutmeg
- 5 russet potatoes peeled and sliced as thinly as possible
- About 1 pound 455 g sauerkraut, homemade or store-bought, drained
Instructions
- Preheat the oven to 300°F (150°C). Grease a 9-by-12-inch (23-by-30.5 cm) baking dish with the butter.
- In a medium saucepan, combine the cream, garlic, salt, and nutmeg over medium heat. Heat the mixture until it’s hot but not boiling. Watch the pan carefully, as the cream can quickly boil over. Remove it from the heat as soon as it’s hot.
- Arrange half of the potato slices in a layer in the prepared baking dish. Spoon the sauerkraut evenly over the potatoes, then layer the remaining potato slices on top. Pour the hot cream mixture evenly over the layers.
- Bake the gratin for about 45 minutes, or until the potatoes are tender when pierced with the tip of a knife. Remove the dish from the oven and let it cool for about 15 minutes before serving.
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