Potato and sauerkraut gratin
- January 2007
- Serves 4
- Takes 30 minutes to make and about 50 minutes in the oven
Try this Eastern European take on the comforting French gratin – made with sauerkraut, bacon and onions.
- 20.2g (9.1g saturated)
- 56g (6.3g sugars)
Can be eaten hot or cold, either on its own or with smoked salmon or leftover meat cold cuts.
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