Delancey Street Deli® Oktoberfest Sauerkraut Casserole
Delancey Street Deli® Oktoberfest Sauerkraut Casserole
Directions
- In a large saute pan over medium high heat add olive oil, ham, onion, garlic, salt, and pepper. Cook for 3-4 minutes stirring.
- Add sauerkraut, beer, and paprika to the pan and cook for 5-6 minutes. Remove from heat and fold in one coup of cheddar cheese.
- Whisk together milk and eggs then reserve.
- Grease a baking dish then place a layer of sliced potatoes on the bottom. Spread the sauerkraut mixture over the potatoes.
- Top the sauerkraut with the remaining potatoes and sprinkle with cheddar cheese and parsley.
- Bake in a pre-heated 375-degree F. oven for 15-20 minutes then serve with your favorite beer.
Ingredients
- 4 cups Delancey Street Deli® sauerkraut, drained
- 1 cup Peak Fresh Produce® Onion(s), Yellow, small dice
- 1 tbsp Roma® minced garlic
- 2 tbsp Roma® Oil, Olive
- 1 tbsp Magellan® Paprika
- 1/8 tsp salt, sea
- 1/4 tsp Magellan® Black Pepper, ground
- 2 cups West Creek® ham , medium dice
- 1/2 cup beer, IPA, (sub Amber Beer)
- 2 ea Nature's Best Dairy® Egg(s)
- 4 tbsp Nature's Best Dairy® Milk, Whole
- 2 lbs Peak Fresh Produce® Yukon gold potatoes, boiled, peeled, and sliced into wheels
- 2 cups Bacio® cheese, white cheddar
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
