Sauerkraut potatoes with raclette cheese

Sauerkraut potatoes with raclette cheese


For 4 persons

1 onion
1 clove of garlic
A little olive oil
300 g sauerkraut
1 tbsp linseed, coarsely ground
Salt & pepper

8 large potatoes
100 g sour half-cream or crème fraîche
Raclettegewürz (raclette seasoning) and/or chilli flakes
4-6 Raclette cheese slices


35 minutes
In pot and oven

Preparation: approx. 8 mins
Cooking and baking time: approx. 35-40 mins

1. Boil potatoes in simmering water for around 20-30 minutes until soft.
2. Meanwhile, coarsely chop the onions and fry them briefly in a little oil together with the pressed garlic. Add the sauerkraut, mix in the linseed, fry for a few minutes and season to taste. 
3. Preheat oven to 200° C. 
4. Let potatoes cool briefly, cut off lid and remove some of the potato filling with a spoon (be sure to keep it for a potato soup or mashed potatoes). Pour 1 tbsp sour half-cream into the potato, top with plenty of sauerkraut and place about a 1/4 slice of raclette cheese on top. Bake for about 10 minutes until the cheese has melted. Serve immediately.

Goes well with a salad. 

Author: Nadja Zimmermann from LouMalou