Sauerkraut Au Gratin Recipes

SAUERKRAUT AU GRATIN

Steps:

• Preheat the oven to 375 degrees.
• In a saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, dry mustard and Worcestershire sauce. Slowly add the milk and cook, stirring constantly, until thickened. Stir in 1 cup cheese and the sauerkraut.
• Transfer to a 1 1/2-quart casserole. Mix the remaining 1/2 cup cheese with the bread crumbs and sprinkle over the top. Bake in the center of the oven about 30 minutes or until hot, bubbly and the topping is lightly browned.

CREAMY SAUERKRAUT GRATIN WITH DUCK CONFIT

Steps:

• Preheat oven to 375°F with rack in middle.
• Butter baking dish and coat with bread crumbs. Chill until ready to use.
• Cook onion with bay leaf and juniper berries in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until well browned, 8 to 10 minutes. Add sauerkraut and cook, stirring occasionally, until heated through and liquid has evaporated, about 2 minutes. Discard bay leaf.
• Meanwhile, remove skin and bones from duck legs, reserving skin and discarding bones. Tear meat into 1-inch pieces and stir into sauerkraut. Transfer to baking dish.
• Whisk together cream, milk, eggs, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then pour over sauerkraut. Bake until custard is set and edges are lightly browned, 45 to 50 minutes.
• Meanwhile, remove skin and bones from duck legs, reserving skin and discarding bones. Tear meat into 1-inch pieces and stir into sauerkraut. Transfer to baking dish. Whisk together cream, milk, eggs, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then pour over sauerkraut. Bake until custard is set and edges are lightly browned, 45 to 50 minutes. While custard bakes, thinly slice reserved skin, then season lightly with salt and pepper. Cook in a dry medium nonstick skillet over low heat, stirring to separate, until fat is rendered and skin is crisp, 6 to 8 minutes. Serve gratin with crisp skin scattered on top.