Description
Goldene, knusprige Kartoffelpuffer umschließen zartes, rauchiges Kasseler und saftiges Sauerkraut. Überbacken mit geschmolzenem Käse entsteht ein herzhafter, aromatischer Auflauf mit knackiger Kruste und cremigem Inneren.
Ingredients
Scale
- 1 pack Henglein Kartoffelpufferteig (750 g)
- 1 egg
- Salt, freshly ground
- Pepper, freshly ground
- 500 g Kasseler (smoked pork loin)
- 1 can sauerkraut (720 ml)
- Cheese (such as grated Emmental or Gouda, quantity as desired)
Instructions
- Preheat your oven to 180°C (356°F) for conventional ovens, or 160°C (320°F) for fan-assisted ovens. If you are using a gas oven, set it to gas mark 3. Prepare a large ovenproof baking dish by lightly greasing it with butter or oil to prevent sticking.
- In a large mixing bowl, add the Henglein Kartoffelpufferteig (potato pancake mix). Crack in the egg and season generously with freshly ground salt and pepper. Using a sturdy spoon or spatula, mix everything thoroughly until the egg is fully incorporated and the mixture is evenly seasoned.
- Take the Kasseler (smoked pork loin) and cut it into small bite-sized cubes or strips, ensuring that each piece is similar in size for even distribution and cooking.
- Open the can of sauerkraut, drain off any excess liquid, and fluff the sauerkraut with a fork to separate the strands. If desired, you may rinse the sauerkraut briefly under cold water to reduce its acidity, then drain well.
- Spread approximately half of the prepared Kartoffelpufferteig mixture evenly over the bottom of the greased baking dish, using a spatula to smooth it into a flat layer that covers the entire base.
- Evenly distribute the chopped Kasseler pieces over the layer of potato mixture, ensuring that the meat is spread out across the surface for even flavor in each serving.
- Sprinkle a generous layer of grated cheese (such as Emmental or Gouda) over the Kasseler, covering the meat completely. The cheese will help bind the layers and add a deliciously creamy texture.
- Spread the prepared and drained sauerkraut evenly over the cheese layer, creating a uniform layer that reaches all edges of the dish.
- Top the sauerkraut with the remaining Kartoffelpufferteig, spreading it evenly to fully cover the sauerkraut. Use a spatula to smooth the top. Optionally, add another sprinkling of grated cheese on top for a golden, bubbly finish.
- Place the assembled casserole in the preheated oven and bake for 30 to 40 minutes. The casserole is done when the top is golden brown, the cheese is melted and bubbling, and the edges are crisp. If necessary, bake a few minutes longer for a deeper crust.
- Once baked, remove the dish from the oven and let it cool for 5 to 10 minutes. This allows the layers to set and makes serving easier. Cut into generous squares and serve hot, perhaps with a green salad or a dollop of sour cream.
Notes
You can use any kind of melting cheese you like, such as Gouda, Emmental, or even a mix. For a lighter flavor, rinse the sauerkraut before using. If you prefer a crispier top, you can broil the casserole for the last 2-3 minutes of baking. Leftovers keep well in the refrigerator and can be reheated in the oven or microwave.
- Prep Time: 10
- Cook Time: 20
- Category: Auflauf Rezepte
Nutrition
- Serving Size: 2 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
