Entree: Netherlands – Limburg – Limburgse Zuurkoolschotel (Baked Limburg-style sauerkraut casserole layered with potatoes, smoked sausage, bacon, and cheese)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 2 lb (900 g) potatoes, peeled and diced
- 1 lb (450 g) sauerkraut, well drained
- 8 oz (225 g) bacon, diced
- 2 smoked pork sausages, approx. 8 oz (225 g) each
- 1 large onion, finely chopped (about 6 oz / 170 g)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) milk
- 1 cup (100 g) grated aged Gouda or young Dutch cheese
- 2 tbsp (30 g) butter
- 1 tsp (2 g) caraway seeds (optional)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or butter for frying

Instructions

1. Preheat the oven to 375°F (190°C). Place the diced potatoes in a pot of salted water, bring to a boil, and simmer until just tender, about 10–12 minutes. Drain and set aside.
2. In a skillet over medium heat, sauté the diced bacon until it renders fat and begins to crisp, about 6–8 minutes. Remove half the bacon with a slotted spoon and reserve for topping.
3. Add the chopped onion to the skillet with remaining bacon fat and cook until translucent, about 4–5 minutes. Add drained sauerkraut and caraway seeds, stir and warm through for 3–4 minutes; season lightly with salt and pepper.
4. Slice the smoked sausages into 1/2-inch (1 cm) rounds. In a small pan, lightly brown the sausage slices in 1 tbsp (15 ml) butter or oil for 2–3 minutes per side to develop color.
5. In a large mixing bowl, combine the par-cooked potatoes, sauerkraut and onion mixture, reserved bacon (keep some for topping), and mix gently. Stir in the heavy cream and milk until evenly moistened. Adjust seasoning.
6. Transfer half the potato-sauerkraut mixture to a buttered 9x13 inch (23x33 cm) baking dish. Arrange half the browned sausage slices over the layer, sprinkle half the grated cheese, then add the remaining potato-sauerkraut mixture. Top with remaining sausages and the rest of the cheese; dot with the remaining 1 tbsp (15 g) butter.
7. Bake uncovered for 25–35 minutes until the top is golden and bubbling. If desired, broil 1–2 minutes to brown the cheese further.
8. Remove from oven, let rest 5 minutes, garnish with the reserved crispy bacon, and serve hot.