Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 4

Potato and sauerkraut gratin recipe

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Takes 30 minutes to make and about 50 minutes in the oven

1 tbsp butter, lard or duck fat
200g smoked streaky bacon, diced
2 onions, sliced
1 tsp juniper berries, crushed
1 tsp green peppercorns, crushed
1 bay leaf
3 tbsp sauerkraut (from a jar)
6 medium waxy potatoes
100ml white wine or cider
200ml light vegetable stock or water
3 tbsp crème fraîche

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1. Heat the butter or fat in a frying pan and, when it is fizzing, add the bacon. Fry for a few minutes, then add the onions, spices and bay leaf. Cover and sweat for 7-8 minutes, stirring halfway, until the onions are soft. Fold in the sauerkraut.
2. Meanwhile, cut the potatoes into 5mm thick slices. Blanch in salted, boiling water for about 5 minutes, then drain well and set aside.
3. Preheat the oven to 190°C/fan170°C/gas 5. Add the wine or cider to the onion mixture and bubble for 2-3 minutes. Add the stock and simmer rapidly for 6-8 minutes, stirring occasionally, until three-quarters of the liquid has evaporated. Take off the heat and stir in the crème fraîche.
4. Fill a deep 2-litre ovenproof dish with alternate layers of potatoes and the onion mixture, pouring over any juices left from the onion mixture. Cover with foil and bake for about 50 minutes or until very tender.

Nutritional info

Per serving: 469kcals, 20.2g fat (9.1g saturated), 15.7g protein, 56g carbs, 6.3g sugar, 1.8g salt

Chef's tip

Eat hot or cold, either on its own or with smoked salmon or leftover meat cold cuts.

Wine Recommendation

the classic partner for this dish is a Riesling or Pinot Blanc from the Alsace region of France.

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