SAUERKRAUT AND POTATO CASSEROLE (GERMAN)

This side dish features a layer of sauerkraut to flavor mashed potatoes in a hearty, stick to the ribs, cold weather dish. You may use low fat milk and yogurt for this dish.

6 potatoes, peeled and cubed
1 pound sauerkraut, rinsed
1 large onion, chopped
½ garlic clove, minced
1/3 to ½ cup hot milk
2 Tablespoons yogurt
1 Tablespoon butter
¼ teaspoon salt
1/8 teaspoon freshly ground white pepper
Dash of freshly grated nutmeg
1 Tablespoon dried bread crumbs

Place potatoes in a large saucepan, cover generously with water and bring to a boil over medium heat. Reduce heat, cover and simmer 20 to 25 minutes, until potatoes are tender.

Meanwhile, place sauerkraut, onion and garlic in a large saucepan, cover generously with water, and bring to a boil over medium heat. Simmer 15 to 20 minutes, until the sauerkraut is tender. Drain and keep warm.

Preheat oven to 350 F. When potatoes are tender, drain and mash with hot milk, yogurt, butter, salt, pepper and nutmeg. Lightly butter a deep large casserole dish. Spread drained sauerkraut on the bottom of dish. Top with mashed potatoes and sprinkle with crumbs. Bake 15 to 20 minutes, until heated through. Makes 6 servings.

donated by Olga and Evelyn