Creamy Mustard Sauerkraut and Potatoes Casserole2014-01-08
- Yield : 8" x 11" casserole
- Servings : 8
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:10 h
Homey and hearty casserole dish featuring sauerkraut in a creamy mustard bechamel over a bed of potatoes and onions. If you would like, top with brats or sausages for a complete one dish meal.
- 3 medium potatoes, peeled, sliced 1/4" thick
- 1 small onion, chopped
- 4 TB unsalted butter
- 4 TB all purpose flour
- 4 cups milk (lowfat is fine)
- 3 TB dijon mustard (use any mustard except ballpark mustard)
- 3 cups rinsed sauerkraut, drained
- 2 tsp caraway seed, optional
- 4 bratwurst or sausages, optional
- salt and pepper to taste
Preheat oven to 350 degrees. Boil potatoes and onions together in a medium saucepan over medium high heat just until done, about 10 minutes. Drain. Set aside.
Make bechamel by melting butter in a saute pan over medium high heat. Whisk in flour. Cook for 3 minutes to eliminate a floury taste and gritty texture. Gradually whisk in milk. Continue to cook until sauce simmers. Simmer for 5 minutes to thicken sauce. Stir in mustard, sauerkraut, and caraway seeds.
Using a medium 2.5 quart (8" x 11" dish) casserole, spread the potatoes and onion over the bottom. Top with sauerkraut mixture. Smooth top.
Cut brats, if using, in half and place on top of sauerkraut.
Cover casserole with foil. Bake for 45 minutes. Uncover, and bake an additional 15 minutes until casserole is bubbling around the edges and the brats have browned to your liking. Remove from oven.
Allow casserole to rest 10 minutes giving time for potatoes to absorb the liquids. Cover and refrigerate any leftovers. Leftovers freeze well.