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Potato and sauerkraut gratin

Name: Potato and sauerkraut gratin
Yield: Serves 4
Cuisine: German recipes
Ingredients: 1 tbsp butter, lard or duck fat; 200g smoked streaky bacon, diced; 2 onions, sliced; 1 tsp juniper berries, crushed; 1 tsp green peppercorns, crushed; 1 bay leaf; 3 tbsp sauerkraut (from a jar); 6 medium waxy potatoes; 100ml white wine or cider; 200ml light vegetable stock or water; 3 tbsp crème fraîche

Published: 31 Dec 06
Updated: 18 Mar 24

Try this Eastern European take on the comforting French gratin – made with sauerkraut, bacon and onions.

Easy
January 2007

Test kitchen approved

Serves 4
Takes 30 minutes to make and about 50 minutes in the oven

Try this Eastern European take on the comforting French gratin – made with sauerkraut, bacon and onions.

Nutrition: per serving

Calories: 469kcals
Fat: 20.2g (9.1g saturated)
Protein: 15.7g
Carbohydrates: 56g (6.3g sugars)
Salt: 1.8g

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Ingredients

1 tbsp butter, lard or duck fat
200g smoked streaky bacon, diced
2 onions, sliced
1 tsp juniper berries, crushed
1 tsp green peppercorns, crushed
1 bay leaf
3 tbsp sauerkraut (from a jar)
6 medium waxy potatoes
100ml white wine or cider
200ml light vegetable stock or water
3 tbsp crème fraîche

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Method

Heat the butter or fat in a frying pan and, when it is fizzing, add the bacon. Fry for a few minutes, then add the onions, spices and bay leaf. Cover and sweat for 7-8 minutes, stirring halfway, until the onions are soft. Fold in the sauerkraut.
Meanwhile, cut the potatoes into 5mm thick slices. Blanch in salted, boiling water for about 5 minutes, then drain well and set aside.
Preheat the oven to 190°C/fan170°C/gas 5. Add the wine or cider to the onion mixture and bubble for 2-3 minutes. Add the stock and simmer rapidly for 6-8 minutes, stirring occasionally, until three-quarters of the liquid has evaporated. Take off the heat and stir in the crème fraîche.

Fill a deep 2-litre ovenproof dish with alternate layers of potatoes and the onion mixture, pouring over any juices left from the onion mixture. Cover with foil and bake for about 50 minutes or until very tender.