Category: Casserole

Gratin of Potatoes with Sauerkraut by Foodie’s Chef Laura Brennan

This recipe began with an idea about using a new product on our produce shelves: Cleveland Kraut sauerkraut!
It’s not just any ordinary sauerkraut. No indeed! It’s colorful, flavorful, crunchy and delicious.It’s cut thicker than most other krauts and comes in a variety of intriguing flavors: whisky dill, curry, garlic and spicy to name a few. It’s a live, fermented and unpasteurized probiotic product. All those ‘good for you’ attributes, currently making nutritional headlines. I’ve made a gratin of potatoes without cream and/or cheese. I wanted the sauerkraut to not be masked by dairy fat…but I did add a bit of smoked bacon to the dish and suggest that you serve the gratin with a side of kielbasa, or other smoked pork, beef or chicken sausage. I also used Yukon Gold potatoes. They are less starchy than an Idaho potato, but more starchy than a Red Bliss potato. They work well in a gratin and because they will keep their shape when baked. Choose larger potatoes to get a better slice. And as an added time-saver, they really don’t need to be peeled before using, the skins are very thin and tender. Just wash and dry the potatoes before slicing. (It is safer to slice a dry potato, it’s less likely to slip under the knife.)