- 1,5 kg floury potatoes
- 350 gram sauerkraut
- 2 apples
- 500 gram minced beef
- 1 onion
- 3 tablespoons whole grain mustard
- pepper and salt to taste
- 2 tablespoons of bread crumbs
- 150 gram grated Gouda cheese
Kitchen equipment needed
- potato peeler
- large pan
- potato masher
- cutting board & chef’s knife
- large oven dish
- large skillet
Preparation — 25 minutes
Start peeling the potatoes, cut them into chunks and cook them about 10 minutes. DRAIN the sauerkraut and add to the pan to cook them some more along with the potatoes. Check the potatoes with a fork and if they’re done drain them. Use the potato masher, or a ladle, to mash the potatoes and sauerkraut.
PRE-HEAT the oven to 190 degrees celsius or 375 degrees fahrenheit.
Meanwhile PEEL and finely cut the onion. HEAT olive oil in the large skillet and saute the onion for a minute, then add the minced beef and cook it a few minutes more until fully cooked.Season with pepper, salt and the whole grain mustard.
PEEL the apples and cut them into small pieces. ADD them to the potato and sauerkraut mash and season with pepper and salt.
Finishing the sauerkraut mashed potatoes casserole — 25 minutes
DIVIDE half of the mash in the oven dish, divide the minced beef and then the other half of the mash. ADD a small layer of bread crumbs, this will capture moist so the casserole won’t become mushy. Top it off with a layer of cheese for a lovely crunchy and cheesy layer.
BAKE the casserole in the oven for about 30 minutes, or until the cheesy top is beautiful golden brown.