Skip to main content

Ocktoberfest Casserole

Well, it wasn't what I had in my head but the final results were edible. The brats were over cooked and not covered in a melty cheese. Oh, and it needed rye bread.

Two large russet potatoes, thinly sliced
Three grilled brats, sliced thin
Sauerkraut, well drained
White cheddar cheese, shredded
Salt & Pepper

Boil potatoes whole in salted water. When just short of fork tender (want some hardness) drain and let cool. When cool to touch without a towel, slice into 1\8" rounds. Set aside.

Grill brats to correct internal temperature.

In a large cat iron skillet, layer russet potato slices. Dab with butter slices. Sprinkle with pepper. Layer sliced brats. Layer drained sauerkraut. Top with shredded cheese. Bake at 350 until cheese is brown and bubbly.

Scaled for Likability: Good
Tender potatoes, dry brats, separate layers that fell apart.  The flavors were exactly what I was trying to achieve, the presentation needs refining.

Next time, the potatoes will be cut into large chunks, brats will be undercooked, sliced into quarters lengthwise, and diced, and the two will be mixed with sauerkraut and butter chunks before placing into a well buttered cast iron skillet. The entire mixture will then topped with shredded swiss and baked until warm and cheese brown and melty.  Toasted, buttered rye bread will be served on the side.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake  using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd.  Have made several versions and this is by far the easiest.   Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer.  Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better.  Bread was served cold and would have been great with a drizzle of lemon