👨‍🍳 Instruktioner

1. 1

   Preheat oven to 180°C (350°F). Grease a medium-sized casserole dish.

   💡 Proffstips: Ensure the oven is fully preheated for even cooking.
2. 2

   In a saucepan, melt butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

3. 3

   Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.

4. 4

   Gradually whisk in the milk until smooth. Bring to a simmer, stirring, until the sauce thickens.

   💡 Proffstips: Whisk continuously to prevent lumps.
5. 5

   Remove the sauce from the heat. Whisk in the eggs one at a time until well combined. Stir in the chopped dill, salt, and pepper.

   💡 Proffstips: Allow the sauce to cool slightly before adding eggs to prevent scrambling.
6. 6

   In the prepared casserole dish, layer half of the sliced potatoes, followed by the flaked smoked fish, and then the drained sauerkraut.

   💡 Proffstips: Distribute ingredients evenly for balanced flavor in each serving.
7. 7

   Pour the creamy sauce evenly over the layers in the casserole dish.

   💡 Proffstips: Ensure the sauce covers all ingredients.
8. 8

   Top with the remaining sliced potatoes. If using, sprinkle breadcrumbs over the top.

   💡 Proffstips: Breadcrumbs add a nice crispy texture.
9. 9

   Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is bubbling.

10. 10

    Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to serve.