A potato gratin is a comforting dish often found on the Sunday supper tables of Germany, typically served alongside a hearty roast or a slow-simmered stew. It’s a dish that brings warmth and satisfaction, perfect for gathering family and friends. At Brauhaus Schmitz, we put our own spin on this classic dish by incorporating sauerkraut into the gratin. The unexpected addition not only pays homage to traditional German flavors but also creates a delightful balance between richness and acidity.
The mixture of potatoes, sauerkraut, and cream is a match made in heaven. The starch from the thinly sliced potatoes naturally thickens the garlic-infused cream as it bakes, while the tangy sauerkraut cuts through the richness, ensuring the dish never feels heavy. Though it stands beautifully on its own, topping the gratin with cheese such as Parmesan or aged Gouda elevates it further—adding a golden crust and another layer of flavor. It’s a surefire crowd-pleaser, whether you stick to tradition or add your own twist.
This dish is a wonderful example of how humble ingredients can transform into something special with a bit of care and attention. Whether you’re making it for a celebratory meal or a comforting weeknight dinner, it’s a dish that’s bound to become a favorite in your repertoire.
Ingredients (Serves 4 to 6)
2 tablespoons unsalted butter, at room temperature
2 ½ cups (600 ml) heavy cream
3 garlic cloves, sliced1 ½ tablespoons kosher salt
½ teaspoon freshly grated nutmeg
5 russet potatoes, peeled and sliced as thinly as possible
About 1 pound (455 g) sauerkraut, homemade or store-bought, drained
Instructions
- Preheat the oven to 300°F (150°C). Grease a 9-by-12-inch (23-by-30.5 cm) baking dish with the butter.
- In a medium saucepan, combine the cream, garlic, salt, and nutmeg over medium heat. Heat the mixture until it’s hot but not boiling. Watch the pan carefully, as the cream can quickly boil over. Remove it from the heat as soon as it’s hot.
- Arrange half of the potato slices in a layer in the prepared baking dish. Spoon the sauerkraut evenly over the potatoes, then layer the remaining potato slices on top. Pour the hot cream mixture evenly over the layers.
- Bake the gratin for about 45 minutes, or until the potatoes are tender when pierced with the tip of a knife. Remove the dish from the oven and let it cool for about 15 minutes before serving.
Whether you choose to serve it as a side dish or let it shine as the centerpiece, this potato gratin with sauerkraut offers a unique and memorable take on a beloved classic.
Kartoffel-Sauerkraut Gratin – Potato Sauerkraut Gratin
Ingredients
- 2 tablespoons unsalted butter at room temperature
- 2 ½ cups 600 ml heavy cream
- 3 garlic cloves sliced
- 1 ½ tablespoons kosher salt
- ½ teaspoon freshly grated nutmeg
- 5 russet potatoes peeled and sliced as thinly as possible
- About 1 pound 455 g sauerkraut, homemade or store-bought, drained
Instructions
- Preheat the oven to 300°F (150°C). Grease a 9-by-12-inch (23-by-30.5 cm) baking dish with the butter.
- In a medium saucepan, combine the cream, garlic, salt, and nutmeg over medium heat. Heat the mixture until it’s hot but not boiling. Watch the pan carefully, as the cream can quickly boil over. Remove it from the heat as soon as it’s hot.
- Arrange half of the potato slices in a layer in the prepared baking dish. Spoon the sauerkraut evenly over the potatoes, then layer the remaining potato slices on top. Pour the hot cream mixture evenly over the layers.
- Bake the gratin for about 45 minutes, or until the potatoes are tender when pierced with the tip of a knife. Remove the dish from the oven and let it cool for about 15 minutes before serving.
