Germanic Casserole
Experience the heartwarming flavors of Germany with this savory Germanic Casserole, a comforting blend of rustic ingredients baked to perfection. This hearty dish layers tender slices of parboiled potatoes, tangy sauerkraut, and golden-browned bratwurst sausages, all smothered in a rich Gruyere cheese sauce infused with a touch of Dijon mustard and aromatic caraway seeds. A crisp, bubbly topping of melted cheese makes this casserole irresistible, bringing together creamy, smoky, and tangy flavors in every bite. Perfect for cozy family dinners or as the centerpiece of a festive gathering, this recipe is easy to prepare in just over an hour and serves six generously. Garnish with fresh parsley for a burst of color and a finishing touch! Use keywords like "German casserole," "bratwurst recipe," and "easy comfort food" to discover this culinary delight.
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Recipe Information
Ingredients
- 4 pieces Bratwurst sausages
- 4 medium Potatoes
- 2 cups Sauerkraut
- 1 large Onion
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1.5 cups Shredded Gruyere cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Caraway seeds
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Peel and slice the potatoes into thin rounds (about 1/4-inch thick). Parboil the potatoes in a large pot of boiling salted water for about 5-7 minutes. Drain and set aside.
In a large skillet over medium heat, cook the bratwurst sausages until browned on all sides, about 8 minutes. Remove and let them rest for a few minutes before slicing into 1/2-inch pieces.
In the same skillet, melt the butter and add the thinly sliced onion. Sauté for 5 minutes, stirring occasionally, until soft and translucent.
Sprinkle the flour over the onions and cook for 1 minute, stirring constantly. Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer and cook until slightly thickened, about 3 minutes.
Stir in the shredded Gruyere cheese (reserving 1/4 cup for topping), Dijon mustard, caraway seeds, salt, and black pepper. Mix until smooth and creamy.
To assemble the casserole, layer half of the parboiled potatoes on the bottom of the prepared baking dish. Top with half of the sauerkraut, half of the sliced bratwurst, and half of the cheese sauce. Repeat the layers with the remaining ingredients, ending with the cheese sauce.
Sprinkle the reserved Gruyere cheese evenly over the top of the casserole.
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
3338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 9046 mg | 393% | |
| Total Carbohydrate | 247.4 g | 90% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 50.1 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 2546 mg | 196% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 6816 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
