Potato-Sauerkraut Gratin

Decadently rich and creamy with a nice sauerkraut tang!

This casserole is a welcome addition to your repertoire of winter’s warming dishes. Sauerkraut lends a pleasant tanginess to this creamy potato gratin. It’s a great side dish paired with heavy dishes such as venison stew or beef roast and would be a pleasing side to your traditional Thanksgiving feast.

Potato-Sauerkraut Casserole

serves 8 – 10

Ingredients
5 Idaho or Russet potatoes
1 bag or can of sauerkraut roughly 14 or 16 ounces
3 cloves garlic, sliced
2 tablespoons butter, at room temperature
2 1/2 cups heavy cream
1/2 teaspoon grated nutmeg
1 1/2 tablespoons kosher salt

Method:
1. Start by opening the can or bag of sauerkraut and letting it drain. You don’t need to rinse it.
2. Peel the potatoes and slice them as thin as possible.
3. Heat the cream, garlic, salt, and nutmeg in a small saucepan on medium heat. Be careful because it will boil over. Keep your eye on it. Once it is hot, but not boiling, remove it from the heat.
4. Take a medium sized casserole and grease the pan with the softened butter. Add one layer of the sliced potatoes. Next add a layer of sauerkraut. Top with the remaining potatoes and pour the cream mixture over this.
5. Place in a 300º oven for 45 minutes or until the potatoes are tender. When the potatoes are tender remove from the oven and let cool for about 15 minutes.
6. Serve with your favorite roast or stew.