Sauerkraut Apple Potato Gouda Casserole

I’ve never been much of a casserole person. In the past, I’ve rarely made casseroles. However, I sure enjoy eating a good one. Shying away from creating casseroles has changed for me over the last few years. More and more, I find them convenient and creative. This Sauerkraut Apple Potato Gouda Casserole is a result of my new casserole making skill.

Over the past years of food blogging and writing, I’ve developed a new appreciation for a good casserole. Creating casseroles is certainly the perfect combination of creativity and practicality in one dish. Leftovers often inspire casserole creations. Sometimes, simply sticking my head in my fridge motivates me to drag out an empty casserole dish and start piling up ingredients.

This Sauerkraut Apple Potato Gouda Casserole is tasty and hearty with a German flair. It fits any occasion from potlucks to dinner parties to holiday meals. The recipe contains only two potatoes and one large apple. In my house, those ingredients are found in the leftover category. Additionally, I always have a can or two of prepared sauerkraut hanging around in my cabinets.

My husband only eats Gouda cheese when we are in the states. Consequently, there is always a large supply in the fridge to snitch from.

This Casserole recipe involves a simple layering of ingredients. Potatoes, sauerkraut, apple slices, and Gouda cheese are baked in a creamy mixture. The mixture is a heavy cream, sour cream, and egg combination. Use low or nonfat versions to reduce calories and fat.

This Sauerkraut Apple Potato Gouda casserole is hearty and is a meal on its own. However, you can balance out the recipe’s cheese and fat content with a simple green side salad.

Substitutions:

This recipe contains no meat. Alternatively, crumbling bacon on top adds more flavor. Also, cooked ground beef or turkey make great additions. Furthermore, you can easily swap out the gouda for cheddar or your favorite cheese.

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Sauerkraut Apple Potato Casserole

Course Casserole, Main Course

Cuisine German

Keyword Apple Sauerkraut Casserole

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Ingredients

• 1/2 teaspoon salt
• pinch of white granulated sugar.
• 1   lb white potatoes, approximately 2 large
• 1 4.5 oz can sauerkraut
• 1+1/4 cups sour cream
• 3/4  cup heavy cream
• 3 eggs
• 2 teaspoons thyme leaves plus 3-4 sprigs for garnish
• 1 cup shredded gouda cheese
• Kosher salt and freshly ground pepper to taste
• 1/4 teaspoon ground nutmeg
• 1 large red apple, I used Delicious variety

Instructions

1. Bring a pot of water to a boil. Add a teaspoon of salt and a pinch of sugar.
2. Use a fork to poke holes in the potatoes. Add them to the pot and cook until they are soft but not mushy. You should be able to run a fork through them but they should not fall apart.
3. Drain the potatoes and let cool. Peel the potatoes and slice them into rounds.
4. Layer the potato slices on the bottom of a  9x13 inch casserole dish.
5. Preheat the oven to 350 degrees F.
6. Drain the sauerkraut and evenly distribute it over the potatoes.
7. In a separate bowl, add half of the sour cream, the heavy cream, 2 eggs, the thyme leaves and 1/3 of the grated gouda cheese. Season with kosher salt, pepper and a pinch of nutmeg.
   
8. Pour the mixture evenly over the sauerkraut in the casserole dish. Use a rubber spatula to spread it out.
9. Wash and dry the apple. Slice the apple into rings. Use a small paring knife to cut out the seeds and core from each ring.
10. Lay the apple slices evenly over the top of the casserole.
    
11. Add the remaining sour cream and egg to the bowl and whisk together. Season with kosher salt, pepper and a pinch of nutmeg.
12. Brush the mixture evenly over the top of the apples.
    
13. Sprinkle the rest of the shredded Gouda cheese evenly over the top.
    
14. Place in oven and bake for 45 minutes.