Sauerkrautauflauf (Sauerkraut Casserole)
- 1/2 lb double-smoked bacon, cut into 1/4 inch cubes
- 1 lb sauerkraut (canned is fine)
- 1 large apple, peeled and sliced
- 1 small onion, chopped
- 1/2 cup beef broth
- 2 tsp sugar
- 1/4 tsp pepper
- 2 1/2 lb potatoes, peeled and cubed
- 1 1/4 about 1 1/4 cups milk, hot
- salt, nutmeg, pepper to taste
- 1 Tbsp butter
- 2 Tbsp grated cheese
Adapted from thefoodnetwork.com
Butter a 2½ quart casserole dish. Preheat oven to 375°F.
Sauté bacon until crispy in a large saucepan. Reserve 2 Tbsp fat. Pour off remaining fat and drain bacon on paper towels and set aside.
Return reserved bacon fat to large saucepan, heat, and lightly cook onion until translucent.
Add sauerkraut (with liquid), apple, broth, sugar, and pepper. Bring to boil and simmer until apples are tender, about 15 minutes.
In the meantime, cook potato cubes in boiling water until tender, about 10 - 12 minutes. Drain.
Mash potatoes with sufficient hot milk till proper "mashed-potato" consistency. Season with salt, pepper, and nutmeg.
Layer into casserole dish in the following order: potatoes, bacon, sauerkraut, potatoes, bacon, sauerkraut, and finally, potatoes. Dot the butter on top and sprinkle with the cheese.
Bake for about 45 minutes, uncovered, until bubbly and lightly browned.