Slovak Potato and Sauerkraut Casserole
A rustic and flavorful casserole combining the earthiness of potatoes with the tangy bite of sauerkraut, often enriched with smoked meat or sausage. This dish is a hearty and satisfying representation of Slovak home cooking, perfect for a cold day.
🧂 Ingredients
- 1 kg Potatoes, peeled and thinly sliced
- 500 g Sauerkraut, drained and roughly chopped
- 200 g Smoked sausage (e.g., klobása), sliced
- 1 large Onion, thinly sliced
- 3 cloves Garlic, minced
- 2 tbsp Vegetable oil or lard
- 1 tsp Caraway seeds
- to taste Salt
- to taste Black pepper
- to taste Sour cream, for serving (optional)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a large baking dish with oil or lard.
💡 Tip: Using lard can add a traditional flavor to the casserole. - 2
In a large bowl, combine the sliced potatoes, chopped sauerkraut, sliced smoked sausage, sliced onion, and minced garlic. Add the caraway seeds, salt, and pepper. Toss everything together to ensure the ingredients are evenly distributed.
💡 Tip: Ensure the sauerkraut is well-drained to prevent the casserole from becoming too watery. - 3
Layer half of the potato and sauerkraut mixture into the prepared baking dish. Top with the remaining mixture, ensuring the sausage is distributed throughout.
💡 Tip: Even distribution of ingredients ensures consistent flavor in every bite. - 4
Drizzle the remaining tablespoon of oil or lard over the top of the casserole. You can also add a small amount of water or broth (about 100ml) to the bottom of the dish to help steam the potatoes.
💡 Tip: Adding a little liquid helps to cook the potatoes through and prevent them from drying out. - 5
Cover the baking dish tightly with foil or a lid. Bake for 45 minutes.
💡 Tip: Covering the dish traps steam, which helps to cook the potatoes until tender. - 6
Remove the foil or lid and continue baking for another 30 minutes, or until the potatoes are tender and the top is lightly golden and slightly crispy.
💡 Tip: Baking uncovered allows the top to brown and develop a pleasant texture. - 7
Let the casserole rest for 5-10 minutes before serving. Serve hot, with a dollop of sour cream on top if desired.
💡 Tip: Resting allows the flavors to meld and makes it easier to serve.
💡 Pro Tips
- ✓If you don't have smoked sausage, you can use bacon or other smoked meats.
- ✓For a vegetarian version, omit the sausage and consider adding sautéed mushrooms for extra flavor.
- ✓The longer this casserole bakes, the more the flavors will meld together.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a layer of sliced apples for a touch of sweetness to balance the sauerkraut.
- Incorporate a few bay leaves during the baking process for added aroma.
- Mix in some cooked lentils for added protein and texture.