German casseroles are the ultimate comfort food, bringing warmth and joy to your table.

Each dish is filled with unique flavors and delightful stories, from the creamy goodness of Kartoffelgratin to the satisfying heartiness of Kohlrouladen.

Whether you’re a kitchen pro or just starting out, these recipes are simple to follow and perfect for any occasion.

Get ready to create wonderful memories and delicious meals with these German casserole recipes!

Let’s explore the tasty possibilities together!

Kartoffelgratin: Classic German Potato Casserole

Kartoffelgratin, a delectable German potato casserole, is a comforting and hearty dish that combines layers of thinly sliced potatoes with cream, cheese, and aromatic herbs. This classic dish is perfect for family gatherings or as a sumptuous side dish for a main course. The creamy, cheesy texture of the gratin is complemented by the subtle flavors of garlic and nutmeg, making it a must-try for anyone who appreciates traditional German cuisine.

This dish isn’t only delicious but also relatively easy to prepare, requiring only a few simple ingredients that are likely already in your pantry. The key to a successful Kartoffelgratin lies in thinly slicing the potatoes and evenly layering them to guarantee even cooking and a perfectly creamy consistency. With this recipe, you’ll be able to produce a bubbling, golden-brown gratin that serves 4-6 people, perfect for an intimate dinner or a festive family meal.

Ingredients (serves 4-6):

2 pounds (about 900 grams) of potatoes, preferably waxy or all-purpose
2 cups (500 ml) heavy cream
1 cup (100 grams) grated Gruyère or Emmental cheese
2 cloves garlic, minced
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1 tablespoon butter (for greasing the baking dish)
Fresh parsley or chives for garnish (optional)

Cooking Instructions:

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
Prepare the Potatoes: Peel the potatoes and slice them thinly (about 1/8 inch thick) using a mandoline slicer or a sharp knife. Uniform slices guarantee even cooking.
Season the Cream: In a mixing bowl, combine the heavy cream, minced garlic, ground nutmeg, salt, and pepper. Stir well to mix the ingredients.
Grease the Baking Dish: Use the butter to grease a 9×13-inch (23×33 cm) baking dish. This will prevent the potatoes from sticking and add flavor.
Layer the Potatoes: Arrange a layer of potato slices in the bottom of the dish. Pour a portion of the seasoned cream over the potatoes, followed by a sprinkle of the grated cheese. Repeat the layering process until all the ingredients are used, finishing with a layer of cheese on top.
Bake the Gratin: Cover the dish with aluminum foil and place it in the preheated oven. Bake for 40 minutes, then remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Rest and Serve: Allow the gratin to cool for a few minutes before serving. This will help the layers set and make serving easier. Garnish with fresh parsley or chives if desired.

Extra Tips:

For the best results, use a combination of waxy and all-purpose potatoes to achieve a perfect balance of texture in your Kartoffelgratin. If you prefer a richer flavor, consider adding layers of sautéed onions or cooked bacon between the potato layers.

Always taste the cream mixture before layering to adjust salt and seasoning according to your preference. Finally, if you notice the top browning too quickly, loosely cover it with foil to prevent burning while guaranteeing the potatoes cook through.

Kohlrouladen: Stuffed Cabbage Rolls

Kohlrouladen, also known as stuffed cabbage rolls, is a classic German dish that embodies the heart and soul of traditional German cooking. This comforting meal features tender cabbage leaves wrapped around a flavorful filling of seasoned ground meat and rice, then simmered in a savory tomato sauce. The combination of textures and flavors makes it a beloved dish in German households, perfect for a cozy family dinner or special occasion.

Kohlrouladen is a reflection of the art of transforming simple ingredients into a hearty and satisfying meal. The process of making Kohlrouladen involves blanching cabbage leaves until they’re just soft enough to be pliable, then carefully wrapping them around a meat mixture. The rolls are then simmered in a rich tomato sauce until they’re tender and infused with the flavors of the sauce.

This dish is best served with boiled potatoes or crusty bread, which help soak up the delicious sauce. Whether you’re familiar with German cuisine or trying it for the first time, Kohlrouladen is sure to impress with its delightful blend of taste and tradition.

Ingredients (Serving Size: 4-6 people):

1 large head of green cabbage
1 pound ground beef or pork
1 cup cooked rice
1 onion, finely chopped
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 cups tomato sauce
1 cup beef broth
2 tablespoons butter
2 tablespoons vegetable oil

Cooking Instructions:

Prepare the Cabbage: Begin by removing the core from the head of cabbage. Bring a large pot of water to a boil and carefully place the cabbage in the water. Blanch the cabbage for about 5 minutes, or until the outer leaves are pliable. Remove the cabbage from the pot and peel off about 12 large leaves. Set aside to cool.
Prepare the Filling: In a large bowl, combine the ground beef or pork, cooked rice, chopped onion, egg, salt, pepper, and paprika. Mix well until all ingredients are thoroughly combined.
Assemble the Rolls: Take one cabbage leaf and place about 2 tablespoons of the meat mixture at the base of the leaf. Roll the leaf around the filling, tucking in the sides as you go, to form a tight roll. Repeat with the remaining leaves and filling.
Brown the Rolls: In a large skillet, heat the vegetable oil and butter over medium heat. Add the cabbage rolls and cook until lightly browned on all sides, about 5 minutes.
Simmer the Rolls: Transfer the browned rolls to a large pot or Dutch oven. Pour the tomato sauce and beef broth over the rolls. Bring to a simmer, cover, and cook for about 45 minutes, or until the rolls are tender and the flavors have melded.
Serve: Remove the rolls from the pot and serve hot, spooning the tomato sauce over the top. Pair with boiled potatoes or crusty bread for a complete meal.

Extra Tips:

When making Kohlrouladen, it’s important to verify that the cabbage leaves are soft enough to roll without tearing. If the leaves are still too firm after blanching, return them to the boiling water briefly.

Additionally, if you find that some leaves are too small or have tears, you can layer two leaves together before adding the filling. This dish can also be made ahead of time and reheated, allowing the flavors to deepen. For a variation, try adding a tablespoon of mustard or a splash of vinegar to the tomato sauce for an extra tangy kick.

Sauerkrautauflauf: Sauerkraut Casserole

sauerkraut casserole recipe instructions

Sauerkrautauflauf, or Sauerkraut Casserole, is a delightful German dish that combines the tangy flavor of sauerkraut with savory meats and creamy cheese. This comforting casserole is perfect for a family dinner or a potluck gathering.

The dish is renowned for its rich flavors and hearty ingredients, making it a favorite during the cooler months when you crave something warm and satisfying. The combination of sauerkraut with tender potatoes and savory sausage gives this casserole its unique appeal, while a layer of melted cheese on top completes the dish with a creamy finish.

This recipe serves 4 to 6 people and is perfect for those who appreciate German cuisine or want to try something new. The preparation is straightforward, making it an excellent choice for both experienced cooks and beginners.

With a blend of simple ingredients, you can create a dish that’s not only delicious but also a true reflection of traditional German flavors. Gather your ingredients and prepare to enjoy the comforting taste of Sauerkrautauflauf.

Ingredients:

1 pound sauerkraut, drained
1 pound potatoes, peeled and thinly sliced
1 pound smoked sausage, sliced
1 large onion, chopped
2 tablespoons butter
1 cup sour cream
1 cup grated Gruyère cheese
1 teaspoon caraway seeds (optional)
Salt and pepper to taste

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C) to guarantee it’s ready for baking once you’ve assembled your casserole.
Cook the Sausage and Onion: In a large skillet, melt the butter over medium heat. Add the chopped onion and sliced sausage. Cook until the onions are soft and the sausage is slightly browned, about 5-7 minutes.
Prepare the Potatoes: While the sausage and onions are cooking, peel and slice the potatoes thinly. This will help them cook evenly and blend well with the other ingredients.
Assemble the Casserole: In a large casserole dish, layer half of the sliced potatoes on the bottom. Sprinkle with a bit of salt and pepper. Next, add a layer of half the sauerkraut, followed by half of the sausage and onion mixture. Repeat the layers with the remaining potatoes, sauerkraut, and sausage mixture.
Add the Toppings: Spread the sour cream evenly over the top layer. Sprinkle the grated Gruyère cheese over the sour cream. If you’re using caraway seeds, sprinkle them on top for added flavor.
Bake the Casserole: Cover the casserole dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Rest and Serve: Allow the casserole to rest for about 10 minutes before serving. This will help the flavors meld together and make it easier to serve.

Extra Tips:

For a slightly different flavor profile, you can add a bit of bacon to the sausage and onion mixture. If you prefer a milder sauerkraut taste, rinse the sauerkraut under cold water before draining it.

This dish can also be made ahead and refrigerated; just make sure to add an extra 10-15 minutes to the baking time if you’re cooking it straight from the fridge. Finally, feel free to experiment with different cheeses if Gruyère isn’t available—Emmental or Swiss cheese can also work well.

Schupfnudelauflauf: German Potato Noodle Casserole

Schupfnudelauflauf, also known as German Potato Noodle Casserole, is a delightful and hearty dish that combines the rich flavors of creamy sauce, tender potato noodles, and a variety of savory ingredients. This traditional German recipe is perfect for a family meal or a gathering with friends, offering a comforting and satisfying experience.

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The Schupfnudeln, or potato noodles, are the star of the dish, providing a unique texture that pairs beautifully with the creamy sauce and melted cheese. This casserole is sure to become a favorite for those who enjoy hearty, flavorful meals.

Originating from Germany, Schupfnudelauflauf is a versatile dish that can be customized with different ingredients to suit your taste preferences. The base of the dish consists of Schupfnudeln, which are gently tossed in a flavorful sauce and then baked with a layer of cheese until bubbly and golden brown.

You can add other ingredients such as bacon, ham, or vegetables to enhance the flavor and nutrition of the casserole. The combination of ingredients creates a satisfying meal that’s perfect for cooler weather or any time you crave comfort food.

Ingredients (Serves 4-6)

500g Schupfnudeln (potato noodles)
200g cooked bacon or ham, diced
1 large onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, chopped
200g mushrooms, sliced
250ml heavy cream
150g grated cheese (such as Emmental or Gouda)
1 tablespoon olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

Cooking Instructions

Preheat the Oven: Start by preheating your oven to 180°C (350°F). This guarantees the casserole will cook evenly once it’s placed inside.
Prepare the Ingredients: Heat the olive oil in a large skillet over medium heat. Add the chopped onions and garlic, sautéing until the onions become translucent. This should take about 3-4 minutes.
Cook the Vegetables and Meat: Add the diced bacon or ham, red bell pepper, and mushrooms to the skillet. Cook for another 5-7 minutes until the mushrooms have softened and the meat is slightly crispy.
Prepare the Sauce: Pour the heavy cream into the skillet, stirring to combine with the vegetables and meat. Season with dried thyme, salt, and pepper. Let the mixture simmer for about 2-3 minutes.
Assemble the Casserole: In a large baking dish, place the Schupfnudeln, and pour the creamy mixture over them. Stir gently to guarantee the noodles are well coated.
Add the Cheese: Sprinkle the grated cheese evenly over the top of the casserole, ensuring full coverage for a nice cheesy crust.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and golden brown on top.
Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving, if desired.

Extra Tips

For a vegetarian version, simply omit the bacon or ham and add more vegetables such as zucchini or spinach for added flavor and nutrition.

If Schupfnudeln aren’t available, you can substitute with gnocchi or any other type of potato-based pasta. Make sure to taste the sauce before baking and adjust the seasoning as needed to guarantee a perfectly balanced flavor.

Finally, feel free to experiment with different types of cheese for varied taste and texture.

Hackfleischauflauf: German Meat and Cheese Casserole

Hackfleischauflauf, a delightful German meat and cheese casserole, is a hearty and comforting dish perfect for family dinners or gatherings. This casserole combines ground meat, savory spices, and melted cheese that create a rich, indulgent flavor. The layers of meat and cheese are typically topped with a crispy crust, resulting in a dish that’s both satisfying and warming.

Ideal for colder months, Hackfleischauflauf is a versatile recipe that can be easily customized with your favorite vegetables or cheese varieties. This recipe serves 4-6 people and is perfect for those looking to explore traditional German comfort food. It’s a simple, yet enjoyable meal that can be prepared with minimal effort, making it accessible for cooks of all skill levels.

Whether you’re hosting a dinner party or just craving a cozy meal at home, Hackfleischauflauf is sure to impress with its delicious blend of flavors.

Ingredients for Hackfleischauflauf (serves 4-6):

1 pound (450g) ground beef or pork
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon dried oregano
1 cup (240ml) beef broth
1 can (14oz/400g) diced tomatoes
2 cups (200g) shredded cheese (such as Gouda or Cheddar)
1/2 cup (120ml) heavy cream
1/2 cup (50g) breadcrumbs
2 tablespoons butter, melted
Fresh parsley, chopped for garnish (optional)

Cooking Instructions:

Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that the casserole cooks evenly and develops a beautiful golden crust.
Cook the Meat: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they become translucent. Add the ground meat to the skillet, season with salt, pepper, paprika, and oregano. Cook until the meat is browned and fully cooked.
Add Liquids: Once the meat is cooked, pour in the beef broth and diced tomatoes. Stir well, confirming the mixture is evenly combined. Allow it to simmer for about 10 minutes, letting the flavors meld together.
Prepare the Casserole Dish: While the meat mixture simmers, lightly grease a 9×13 inch (23×33 cm) casserole dish. Spread half of the meat mixture at the bottom of the dish, followed by a layer of shredded cheese.
Assemble the Casserole: Pour the remaining meat mixture over the cheese layer, spreading it evenly. Drizzle the heavy cream over the top, then sprinkle the remaining cheese over the entire dish.
Add the Topping: In a small bowl, combine the breadcrumbs with the melted butter. Spread this mixture evenly over the casserole to create a crispy topping.
Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and the breadcrumb topping is golden brown.
Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley, if desired, before serving.

Extra Tips:

For a more robust flavor, consider adding a splash of red wine to the meat mixture while it simmers. You can also experiment with different cheese varieties, such as Emmental or mozzarella, to suit your taste preferences.

If you prefer a vegetarian version, substitute the ground meat with a mix of mushrooms and lentils. Finally, make sure to let the casserole rest for a few minutes before serving, as this allows the flavors to settle and makes it easier to slice.

Zwiebelkuchen: Onion Tart Casserole

Zwiebelkuchen, also known as Onion Tart Casserole, is a traditional German dish that brings together the rich flavors of caramelized onions, smoky bacon, and creamy custard all nestled in a buttery crust.

This savory tart is perfect for fall gatherings or as a comforting meal on a chilly evening. While it’s commonly enjoyed in the regions of Bavaria and the Palatinate, it has gained popularity across Germany and beyond for its simple yet satisfying taste.

The heart of Zwiebelkuchen lies in its filling – a delightful combination of onions slowly cooked until golden brown and sweet, mixed with crispy bacon and a rich, creamy mixture of eggs and sour cream.

It’s all baked atop a homemade or store-bought crust, making it a relatively straightforward dish that doesn’t compromise on flavor. Typically served warm, this casserole is perfect for feeding a crowd, making it an excellent choice for a serving size of 4-6 people.

Ingredients (serving size: 4-6 people):

1 sheet of puff pastry or pie crust
4 large onions, thinly sliced
200g bacon, diced
3 large eggs
200ml sour cream
1 tablespoon flour
Salt and pepper to taste
1 tablespoon caraway seeds (optional)
2 tablespoons butter

Cooking Instructions:

Prepare the Crust: Preheat your oven to 350°F (175°C). Roll out the puff pastry or pie crust and place it into a 9-inch tart pan or a casserole dish. Press the dough firmly against the sides and trim any excess. Prick the bottom with a fork to prevent it from puffing up.
Cook the Bacon and Onions: In a large skillet, melt the butter over medium heat. Add the diced bacon and cook until it starts to crisp. Add the sliced onions and continue to cook, stirring occasionally, until the onions are soft and golden brown, about 15-20 minutes.
Prepare the Filling: In a mixing bowl, whisk together the eggs, sour cream, flour, salt, and pepper until smooth. If you like, add caraway seeds for an extra layer of flavor.
Assemble the Tart: Spread the onion and bacon mixture evenly over the prepared crust. Pour the egg mixture over the top, making sure it covers the onions and bacon completely.
Bake the Casserole: Place the tart in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown. Allow it to cool slightly before slicing.

Extra Tips:

For the best flavor, take the time to cook the onions until they’re fully caramelized, as this will enhance the sweetness and depth of the dish.

If you’re using a store-bought crust, confirm it’s thawed properly before rolling it out. Additionally, you can customize Zwiebelkuchen by adding different types of cheese or herbs to the filling, such as Gruyère or chives, to suit your taste preferences.

Serve warm with a side salad or a glass of white wine for a complete meal experience.

Spätzleauflauf: German Noodle and Cheese Bake

Spätzleauflauf, or German Noodle and Cheese Bake, is a comforting and hearty dish that brings a taste of German home cooking to your table. This casserole combines the rich flavors of homemade Spätzle noodles with creamy cheese, creating a dish that’s both satisfying and indulgent.

Perfect for family dinners or gatherings, Spätzleauflauf is an excellent way to introduce a traditional German favorite to your meal rotation. This recipe will guide you through making Spätzle from scratch, layering it with a blend of cheeses, and baking it to golden perfection. The result is a creamy, cheesy bake that’s sure to be a hit with both kids and adults.

Whether you’re new to German cuisine or a seasoned enthusiast, this dish is sure to become a staple in your kitchen.

Ingredients for 4-6 servings:

2 cups all-purpose flour
4 large eggs
1/2 cup milk
1 teaspoon salt
1/4 teaspoon nutmeg
2 cups shredded Emmental or Swiss cheese
1 cup grated Gruyère cheese
1 large onion, thinly sliced
2 tablespoons butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Cooking Instructions:

Prepare the Spätzle Dough: In a large mixing bowl, combine the flour, salt, and nutmeg. Create a well in the center and add the eggs and milk. Mix until a smooth, thick batter forms. Let the batter rest for 15-30 minutes.
Cook the Spätzle: Bring a large pot of salted water to a boil. Using a Spätzle maker or a colander with large holes, press the dough through into the boiling water. Cook the noodles until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Caramelize the Onions: In a large skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they’re caramelized and golden brown, about 15-20 minutes. Season with salt and pepper.
Assemble the Casserole: Preheat your oven to 375°F (190°C). In a greased baking dish, layer half of the cooked Spätzle, then sprinkle with half of the Emmental and Gruyère cheeses. Top with the caramelized onions. Repeat with the remaining Spätzle and cheeses.
Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Garnish and Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with freshly chopped parsley and serve hot.

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Extra Tips:

To save time, you can make the Spätzle dough ahead of time and refrigerate it until you’re ready to cook.

For a more flavorful dish, consider adding cooked bacon or ham to the casserole layers. If you don’t have a Spätzle maker, you can use a potato ricer or manually drop small dough portions into the boiling water using a teaspoon.

Adjust the cheese blend to your liking, and don’t be afraid to experiment with other melty cheeses you enjoy.

Kasseler Mit Sauerkraut: Smoked Pork and Sauerkraut Casserole

Kasseler Mit Sauerkraut is a classic German casserole that combines the rich, smoky flavors of Kasseler, a type of cured and smoked pork, with the tangy taste of sauerkraut. This dish is a favorite in German households, especially during the colder months, as it provides a comforting, hearty meal that’s both satisfying and easy to prepare.

The smoked pork pairs perfectly with the fermented cabbage, creating a delightful balance of flavors that’s enhanced with the addition of traditional seasonings and spices. This recipe is perfect for serving 4-6 people and can be easily adjusted to suit your taste preferences.

The dish is typically served with boiled potatoes or bread to soak up the flavorful juices. To prepare this delicious casserole, you’ll need to gather the following ingredients, and follow the step-by-step instructions to guarantee a perfect meal every time.

Ingredients for 4-6 People:

2 lbs Kasseler (smoked pork chops)
2 cups sauerkraut, drained
1 large onion, thinly sliced
1 apple, peeled and grated
1 cup chicken or vegetable broth
1 tablespoon caraway seeds
4 tablespoons vegetable oil
Salt and pepper to taste
Optional: 1/2 cup dry white wine

Cooking Instructions:

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee it’s ready for baking.
Prepare the Pork: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the Kasseler and sear on both sides until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
Cook the Onions: In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the sliced onion and sauté until they become translucent, about 5 minutes.
Combine Ingredients: Add the sauerkraut, grated apple, caraway seeds, and optional white wine to the onions in the skillet. Stir well to combine all the ingredients, and season with salt and pepper to taste.
Assemble the Casserole: In a baking dish, spread half of the sauerkraut mixture on the bottom. Place the seared Kasseler chops on top, and then cover with the remaining sauerkraut mixture.
Add Broth and Bake: Pour the chicken or vegetable broth over the casserole. Cover the dish with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the pork is cooked through and tender.
Serve: Once done, remove the casserole from the oven and let it sit for a few minutes before serving. Enjoy it hot with boiled potatoes or crusty bread.

Extra Tips:

When selecting your Kasseler, try to choose pieces that have a good balance of meat and fat for the best flavor.

If you prefer a milder taste, rinse the sauerkraut under cold water before using it in the recipe. Additionally, adding a splash of white wine can enhance the depth of flavor, but if you prefer a non-alcoholic option, simply omit it.

To make this dish even more special, consider adding a few juniper berries or bay leaves for an authentic German touch.

Bratwurstauflauf: Sausage and Potato Bake

Bratwurstauflauf, or Sausage and Potato Bake, is a delicious and hearty German casserole perfect for a comforting family meal. This dish combines the rich flavors of bratwurst sausage with the earthy taste of potatoes, all enveloped in a creamy, cheesy sauce. The result is a warm, satisfying meal that’s perfect for those cooler months or any time you’re craving some hearty comfort food.

With its simple ingredients and easy preparation, it’s an ideal recipe for both weeknight dinners and special occasions. This recipe serves 4-6 people and comes together with minimal effort, making it a wonderful choice for both beginner and experienced cooks. The combination of bratwurst and potatoes is elevated with the addition of onions, garlic, and a touch of mustard, creating a depth of flavor that will have everyone coming back for seconds.

Serve it with a side salad or some crusty bread to soak up the delicious sauce, and you have a complete meal that’s both satisfying and delicious.

Ingredients:

4 bratwurst sausages
1 ½ pounds potatoes, peeled and thinly sliced
1 onion, finely chopped
2 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated cheese (such as Gruyère or cheddar)
2 tablespoons Dijon mustard
Salt and pepper to taste
1 tablespoon butter
Fresh parsley, chopped (optional, for garnish)

Instructions:

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to confirm it’s hot and ready for baking.
Prepare the Ingredients: Peel and thinly slice the potatoes, chop the onion, and mince the garlic. Set these aside while you prepare the bratwurst.
Cook the Sausages: In a large skillet over medium heat, cook the bratwurst sausages until they’re browned on all sides. This should take about 8-10 minutes. Once cooked, remove them from the skillet and slice them into 1/2-inch pieces.
Sauté the Onions and Garlic: In the same skillet, add a tablespoon of butter. Once melted, add the chopped onions and minced garlic. Sauté for about 5 minutes until the onions are translucent and the garlic is fragrant.
Make the Sauce: In a mixing bowl, combine the heavy cream, Dijon mustard, salt, and pepper. Stir in half of the grated cheese and mix well.
Assemble the Casserole: In a greased casserole dish, layer half of the sliced potatoes, followed by half of the sausage pieces, and half of the onion-garlic mixture. Repeat the layers with the remaining ingredients. Pour the cream and cheese mixture evenly over the top.
Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
Garnish and Serve: Once baked, let the casserole cool for a few minutes before serving. Garnish with freshly chopped parsley if desired.

Extra Tips:

To save time, you can use pre-cooked bratwurst sausages, which can be sliced and added directly to the casserole without pre-browning.
For added flavor, consider using a mix of different types of cheese or adding a pinch of nutmeg to the cream sauce.
If you prefer a less creamy casserole, you can substitute some of the heavy cream with milk or chicken broth.
This dish can be made ahead of time and refrigerated before baking; just add an extra 10 minutes to the baking time if it’s coming straight from the fridge.

Blumenkohlauflauf: Cauliflower Casserole

cauliflower casserole recipe instructions

Blumenkohlauflauf, or Cauliflower Casserole, is a classic German comfort food that combines the subtle flavors of cauliflower with a rich, creamy sauce and a crispy topping. This dish is perfect as a warming family meal on a cool day or as a delightful side dish for a larger feast.

The casserole showcases the versatility of cauliflower, allowing it to soak up the flavors of the cheese and spices, while the topping adds a satisfying crunch. This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a cozy dinner.

The dish begins by preparing the cauliflower, which is blanched until tender yet firm, guaranteeing it holds its shape in the casserole. The cauliflower is then combined with a creamy béchamel sauce, enriched with cheese and seasoned to perfection.

Once mixed, the casserole is topped with breadcrumbs and more cheese, then baked until golden brown and bubbly. The result is a delightful blend of textures and flavors, with the cauliflower providing a hearty base and the cheese and breadcrumbs offering a savory, crispy finish.