Creamy Sauerkraut and Potato Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 67.6 μg | (113 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,092 mg | (27 %) | ||
| Calcium | 319 mg | (32 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 250 grams waxy potatoes
- salt
- 200 grams button Mushroom
- 50 grams smoked Bacon
- 1 onion
- 150 grams Pineapple
- 500 grams Sauerkraut
- 2 Tbsps vegetable oil
- freshly ground pepper
- 250 grams Sour cream
- 100 milliliters milk
- 100 grams Blue cheese
- parsley
Preparation steps
Rinse the potatoes and boil in salted water for 20-25 minutes, until tender. Drain, allow to cool briefly, peel and cut into bite-sized pieces.
Wipe the mushrooms with a damp cloth and slice. Cut the bacon into cubes. Peel and dice the onion. Cut the pineapple into small pieces. Loosen the sauerkraut with a fork and cut into smaller pieces with kitchen shears.
Heat the vegetable oil in a large pan and sauté the bacon, onion and mushrooms until the bacon is crisp and the onion and mushrooms are softened. Remove from heat and season with salt and pepper.
Whisk the sour cream, milk and blue cheese together. Season with salt and pepper. Rinse the parsley, pat dry and roughly chop.
Transfer the potatoes, pineapple and sauerkraut to a greased casserole dish and layer the bacon, onion and mushrooms on top. Pour the sour cream mixture over everything, sprinkle with the chopped parsley and bake in an oven preheated to 200°C/180°C convection/gas mark 3-4 (approximately 400°F/350°F convection) for 30 minutes, until golden brown.
