Ingredients
- 500 g ready to use sauerkraut
- 1 kg boiled potatoes
- 1 large onion
- 250 g smoked bacon
- 2 egg yolks
- butter
- 200 ml warm milk or stock
- breadcrumbs
- salt
- pepper and nutmeg
Instructions
- Put the sauerkraut in a colander and rinse well with water.
- Peel the potatoes and place them in a large saucepan. Cover with cold water and add 1 teaspoon of salt. Boil until soft, for about 20 minutes, depending on the size of the potatoes.
- Preheat the oven to 180 °C.
- Dice the onion and the smoked bacon into small cubes. First, fry the bacon in an oil-free frying pan until crispy, then remove. In the same pan, slowly sauté the onion.
- Mash the cooked potatoes and season with salt, pepper and a little nutmeg. Then add the sauerkraut, onion and bacon, warm milk or stock and 2 egg yolks.
- Butter a fire-proof dish and coat with breadcrumbs.
- Add the "Tierteg" mixture, distributing it evenly, and sprinkle with more breadcrumbs.
- Add a few pats of butter on top and bake in the oven for about 30 minutes until golden brown.
Recipe : Berthe Elsen-Melkert
