Gratin sauerkraut dish

Name: gratin sauerkraut dish
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg potato eigenheimer; 2 el fennel seed; 500 g sauerkraut natural; 75 g veded apricots without pit; 75 g dried cranberries; 150 ml long lasting whipped cream; 2 el mustard; 100 g nibbling

Sauerkraut gratin with mustard puree from the oven.

Ingredients

Kitchen Stuff

1 oval baking dish (20 x 30 cm)
1 puree tamper

Directions

Preheat the oven to 180 ° C. Grease the oven dish.
Peel the potatoes, cut into equal pieces and cook for 20 minutes until done.
In the meantime, heat a frying pan without oil or butter and toast the fennel seed for 3 minutes.
Remove from the pan and allow to cool on a plate. Let the sauerkraut drain in a colander.
Cut the apricots into pieces. Mix the fennel seeds, the cranberries and apricots with the sauerkraut. Distribute over the baking dish.
Pour the potatoes, put them back in the pan and stamp with the whipped cream and mustard to puree. Season with pepper.
Put the puree on the sauerkraut. Chop the nib in pieces and spread over the mash.
Bake in the middle of the oven in about 15 minutes until golden brown.