Schupfnudel-Sauerkraut-Cheese Casserole
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s), floury cookin
- 200 g flour
- 2 egg (s)
- 2 teaspoons salt
- 2 pinches nutmeg
- 2 tablespoon clarified butter, for frying
- 1 large can sauerkraut
- 200 g cheese, rated Gouda cheese
- 100 g mountain cheese
- 1 splash white wine, dry
- 10 juniper berries
- 5 clove (s)
- 1 bay leaf
Print Recipe
Pin Recipe Instructions
- For the potatoes, boil the potatoes, peel them and let them cool. Mash the cold potatoes and mix with the eggs, salt, nutmeg and flour. Gradually add the flour until the dough no longer sticks. Sometimes you need a little more than 200 g of flour until the dough no longer sticks.
- Shape potato noodles with floured hands and place in boiling salted water for about 4-5 minutes. After adding the potato noodles, do not let the water boil, but let it steep just before the boiling point. After the specified time, scoop out the potato noodles and let them cool down.
- Then fry in the clarified butter on all sides over low heat until golden yellow and, if desired, lightly salt to taste.
- Put the sauerkraut in a saucepan and add water until it is covered. Add the cloves, juniper berries and bay leaf, as well as a dash of white wine. Let simmer for about 10 minutes. Remove the spices from the sauerkraut.
- Put the sauerkraut with the potato noodles and the Gouda in a baking dish and stir well. Grate the mountain cheese over it and put the whole thing in the oven at 180 degrees top and bottom heat for about 25 - 30 minutes. If the whole thing turns too brown, cover with aluminum foil.
- A good Spritzter (apple wine with a dash of mineral water) or a cold beer goes well with it.
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