Description
Goldbraun überbackene Kartoffelscheiben, zartschmelzend in cremiger Sauce, treffen auf würzige Bratwurststücke, süßliche Paprika und fein gebratene Zwiebeln – herzhaft, saftig, aromatisch, unwiderstehlich.
Ingredients
Scale
- 1.5 kg potatoes
- 1 tablespoon salt
- 100 g onions
- 100 g red bell pepper
- 1 tablespoon olive oil
- 200 g beef bratwurst sausages
- 230 ml cream
- 1 teaspoon mustard
- 2 eggs
- 1/4 teaspoon paprika powder
- 1/4 teaspoon chili powder
- 2 tablespoons chives
Instructions
- Peel the potatoes thoroughly, removing any blemishes or spots. Place the peeled potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water. Bring the water to a boil, then reduce the heat and simmer the potatoes for about 15 minutes, or until they are just tender when pierced with a fork. Do not overcook, as the potatoes will continue to cook in the oven later. Drain the potatoes and allow them to cool slightly until they can be handled comfortably.
- While the potatoes are cooking, peel and finely dice the onions. Wash, core, and dice the red bell pepper into small, even pieces. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onions and red bell pepper to the skillet and sauté them, stirring occasionally, for about 5-7 minutes, until the onions are translucent and the peppers are softened. Remove from heat and set aside.
- In a separate skillet, add a small amount of olive oil if needed, and heat over medium heat. Add the beef bratwurst sausages and cook them, turning occasionally, until they are browned on all sides and cooked through, about 6-8 minutes. Remove the sausages from the pan and let them cool slightly. Once cool enough to handle, remove the sausage casing (skin) and chop the sausages into small, bite-sized pieces or crumble them with a fork.
- In a mixing bowl, combine the cream, mustard, eggs, paprika powder, and chili powder. Whisk the mixture together until all ingredients are well incorporated and you have a smooth, even sauce.
- Preheat your oven to 200°C (392°F). Once the potatoes are cool enough to handle, cut them into even slices, about 0.5 cm thick. Lightly grease a large baking or casserole dish. Arrange the potato slices evenly in the bottom of the dish to create a base. Spread the sautéed onions and red bell pepper evenly over the potatoes.
- Pour the prepared cream sauce evenly over the potato, onion, and pepper layers, ensuring all ingredients are covered. Season the top lightly with additional salt and freshly ground black pepper, if desired. Evenly distribute the chopped or crumbled bratwurst pieces over the top.
- Place the casserole dish into the preheated oven and bake for 25 minutes, or until the top is golden and the sauce is bubbling. Remove the dish from the oven and allow it to cool for a few minutes.
- Finely chop the chives. Sprinkle the fresh chives generously over the baked casserole just before serving to add a burst of color and fresh flavor. Serve the Kartoffel Bratwurst Auflauf hot, straight from the baking dish.
Notes
For extra flavor, you can add a sprinkle of grated cheese (such as Gouda or Emmental) over the top before baking. To prepare in advance, assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours, then bake when ready. This dish pairs well with a crisp green salad or steamed vegetables.
- Prep Time: 10
- Cook Time: 20
- Category: Auflauf Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
