Sauerkraut and Cheese Casserole

For the sauerkraut and cheese casserole, first sauté the finely chopped shallots and finely diced breakfast bacon in a saucepan.

Add the sauerkraut, chopped parsley, white wine and half of the whipping cream.

Season with salt, pepper and nutmeg and let it simmer on low heat for about 10-15 min.

Soak the diced white bread with the egg yolks and the remaining whipped cream and mix in the diced hard cheese.

Stir the bread mixture into the cooled sauerkraut, beat the egg whites until stiff, and gently fold into the sauerkraut.

Pour the mixture into a buttered ovenproof dish, spread a few butter flakes on top and bake in a heated oven at 200 °C for about 30 minutes. The sauerkraut-cheese casserole should get a nice brown surface.

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