German Casserole

It’s a great casserole to make when you have leftover ham and potatoes.  I usually cook extra potatoes if I am boiling them, just so I can make dishes like this.  And when I have baked a ham, I always chop up the extras and bang them in the freezer, just to have on hand when we are wanting something a bit heartier, but that won’t break the bank!

I have also been known to buy a slab of ham just to make this, but you could probably use sliced ham or tinned ham if you really wanted to,  with no problem at all.

Cooked potatoes are layered with a mixture of sauteed onions, sauerkraut and ham . . .  in a shallow casserole dish . . .

I love sauekraut myself.  Its always been a favourite of mine . . .  and I suppose that is why this is called German Casserole . . .  because of the sauekraut.  My sister makes her own kraut.  I have not been brave enough yet   . . .

Of course if you are not a big fan of sauerkraut you could use thinly sliced cabbage that you saute along with the onions and ham.  Its really, REALLY good done that way also!  Of course cheese on top, makes most casseroles automatically taste better!  I do so love a good casserole!

240g grated strong cheddar cheese (I use a mix of orange and white for colour) (2 cups)

Preheat your oven to 180*C/350*F/ gas mark 4.  Melt the butter in a large skillet until it begins to foam.  Add the onion and ham.  Cook, stirring frequently, until the onion is softened, without browning.  Add the drained and rinsed sauerkraut and paprika and mix well together.

Place half of your sliced potatoes in a buttered 9 inch casserole dish.  Season with salt and pepper.  Spread the ham and sauerkraut mixture over top.  Cover with the remaining potatoes.  Season again.  Beat together the eggs and  milk.  Pour this over the potatoes.  Sprinkle with the grated cheese.

Bake for 25 to 30 minutes, until heated through and the cheese is bubbly.  Serve hot.

You could also use sliced smoked sausage or  hotdogs in this if you wanted to.  Its all good.  I hope you will try it.  It would make a great dish for October Fest!  Guten Appetit!

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The English Kitchen
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