Tag Archives: mashed potatoes

Sauerkraut Dish with Cheese Sauce

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Sauerkraut Dish with Cheese Sauce
Ingredients: 250 grams diced bacon, 500 grams sauerkraut, 30 grams butter, 30 grams flour, 300 ml milk, salt, pepper, nutmeg, 75 grams grated cheese, mashed potatoes,

Number of persons: 4

Preheat the oven to 180 degrees. Bake 250 grams diced bacon in a hot frying pan until crispy. Remove the bacon from the pan when it is crispy. Bake in the remaining fat 500 grams sauerkraut approximately 10 minutes. Stir in the last half of the crispy diced bacon. Meanwhile melt, for the cheese sauce, 30 grams butter sauce. Add 30 grams flour and fry briefly. Gradually add 300 ml of milk and when the sauce has the desired thickness, remove the pan from the heat. Season to taste with salt, pepper and nutmeg. Stir in 75 grams grated cheese and let cheese melt. Put in a baking dish a layer of mashed potatoes, then a layer of sauerkraut and then the cheese sauce. Sprinkle the other half of the diced bacon on top. Place the baking dish about 20 minutes in the preheated oven. Delicious with a smoked sausage. Bon appetit!

Ovendish with Leek and Bacon

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Ovendish with Leek and Bacon
Ingredients: 250 grams diced bacon, 1 large leek, 150 grams mushrooms, 1 1/2 teaspoon mustard, 2 tablespoons flour, 250 ml strong stock, 450 grams mashed potatoes, grated cheese,

Number of persons: 2

Preheat the oven to 180 degrees. Bake in a hot frying pan 250 grams diced bacon crispy. Add 1 sliced leek and 150 grams sliced mushrooms. Stir fry until the leek and mushrooms are tender. Add 1 1/2 teaspoon mustard and 2 tablespoons flour. Stir and gradually add 250 ml stock. Bring to the boil briefly. Spoon the leek mixture into a ovenproof dish. Spoon it over with mashed potatoes and sprinkle grated cheese over it. Place the ovenproof dish about 20 minutes in the preheated oven. Enjoy!

Champ (Bangers ‘n Mash)

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Champ (Bangers 'n Mash)
Ingredients: 450 grams mashed potatoes, 3 spring onions, 2 dessert spoons mustard, 2 sausages, 2 onions, flour, 100 ml red wine, 250 ml stock, 20 g butter,

Number of persons: 2

Preheat the oven to 160 degrees. Cut the whites of 3 spring onions into thin rings. Mix the spring onions with 450 grams mashed potatoes 450 g (fresh from a bag or homemade with cream) and 1 dessert spoon mustard together. Put the potatoes in a baking dish. Bak 2 sausages around brown in hot butter. Do this with the mashed potatoes in the ovenproof dish. Place the ovenproof dish about 20 minutes in the preheated oven. Bake in the remaining butter, on medium heat, 2 chopped onions until golden brown. Add flour and stir briefly. Add 100 ml red wine and 250 ml stock and let it boil a bit. Finally, add 20 grams butter and 1 dessert spoon mustard. Let the butter melt. Serve the potatoes with the sausages and onion gravy. Enjoy!