Braised Sauerkraut and Potato Gratin

Locale: Ashkenazi

Source: Jeffrey Yoskowitz/Liz Alpern, The Gefilte Manifesto [p. 222]

Serves: 12

Ingredients

• 2.5 lbs baking potatoes (like russet), quartered and thinly sliced (about 1/8-inch thick)
• 1 recipe Wine-Brained Sauerkraut and Mushrooms
• 1 lb Swiss or Gruyere cheese, shredded

Steps

1. Preheat oven to 400F. Grease a 9x13-inch casserole dish.

2. Add 1/3 of the potatoes to casserole. Top with 1/3 of the sauerkraut, then 1/3 of the cheese. Repeat two more layers. Cover dish with aluminum foil, and bake for 50 minutes. Remove the foil and turn on the broier. Broil on low for about 15 minutes, or until the cheese on top is browned and bubbling.

Notes

1. I forgot the foil, so the potatoes didn't cook properly. (They were OK, but would have been better with the foil.) My broiler doesn't have a "low" setting, so I only left it on about 3-4 minutes.

Log

1. 2017-10-06:
   • Apple-Pear Sauce
   • Everything Bagel Butter
   • Crispy Chicken With Tsimmes
   • Cauliflower and Mushroom Kugel
   • Grandma Fay's Applesauce Cake
   • Herbed Gefilte Fish: Baked Terrine
   • Schmaltz and Gribenes
   • Carrot-Citrus Horseradish Relish
   • Autumn Kale Salad
   • Wine-Braised Sauerkraut and Mushrooms
   • Seeded Honey Rye Pull-Apart Rolls
   • Sauerruben
   • Mustard Slaw