Sauerkraut and Potato Casserole

Summary

Ingredients

• 1 can sauerkraut at 770 g drained weight
• 1 kg potato noodles
• 2 medium onion (s)
• 2 packs smoked ham (smoked country ham), in one piece, approx. 350 g per piece
• 150 g processed cheese
• 100 g ratin cheese
• 100 g whipped cream
• 300 ml milk
• 1 tablespoon flour, for the roux
• 30 g butter
• salt and pepper
• Garlic granules
• nutmeg
• Cumin powder

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Instructions

1. Preheat the oven to 200 ° C top and bottom heat.
2. First, finely dice the onions and sauté in a pan until translucent. Then add the sauerkraut, stir and simmer over medium heat. After a few minutes, add the whipped cream and some cumin to taste.
3. Meanwhile, remove the fat from the ham and also dice it. Heat some oil in a pan, fry the cubes lightly and after about 5 minutes add the potato noodles and fry everything until the noodles are golden brown.
4. Now put the butter in another saucepan and let it melt and make a roux with the tablespoon of flour. Then deglaze with the milk and stir steadily until the liquid has thickened. Just do it like you would with a typical bechamel sauce. Then stir in the processed cheese and if that`s not enough cheese for you, you can add a handful of excess gratin cheese. Mix everything well and season with salt, pepper, nutmeg and garlic.
5. Put the sauerkraut, the potato noodles and the ham cubes in a baking dish and mix well once. Pour the sauce on top and then sprinkle the gratin cheese over the casserole. The casserole has to be in the oven for about 20 minutes or until the cheese has turned a nice golden brown.
6. The casserole is enough for 6 - 8 people, depending on how hungry the people are at the table.