Sauerkraut-Rösti-Auflauf (sauerkraut and rösti bake)
Units
Temperature
Servings
Ingredients
Rösti base
- 800 g waxy potatoes, peeled, coarsely grated, squeezed dry rounded
- 60 g neutral oil rounded
- 8 g fine salt rounded
Topping
- 400 g sauerkraut, drained, briefly rinsed rounded
- 100 g onion, finely chopped rounded
- 150 g smoked sausage, sliced (optional) rounded
- 100 ml cream rounded
- 100 g grated hard cheese rounded
Method
Method
- Heat the oven to 200°C. Combine the squeezed potato, oil and salt in a bowl, mixing evenly. Press firmly into an oiled baking dish in an even layer.
- Bake 25 minutes, until golden brown at the edges and firm enough to hold together when pressed.
- Meanwhile, combine the sauerkraut, onion and sausage, if using, in a bowl.
- Scatter the sauerkraut mixture evenly over the pre-baked rösti base. Drizzle with the cream and scatter the cheese over the top.
- Bake a further 15 minutes, until the cheese is melted and bubbling.
Notes
- Pre-bake the rösti base until firm before adding the wet topping. Skipping this and layering everything at once leaves the potato underneath raw and soggy, since the sauerkraut’s moisture never lets it crisp or set.
- Squeeze the grated potato as dry as possible, exactly as you would for a pan-fried rösti; this is the same technique, just baked instead of fried.
- Rinse the sauerkraut briefly before using it, which softens its sharpness so it does not dominate the whole dish.
- It keeps for 3 days in the fridge and reheats well, covered, in a moderate oven, though the base loses a little crispness on reheating.
Ingredient substitutions
- Smoked sausage can be smoked bacon, or left out entirely for a vegetarian version.
- Cream can be crème fraîche for a slight tang.
- A little caraway scattered into the sauerkraut is a traditional, easy addition.