Potato and Sauerkraut Gratin Recipe
"This casserole is a welcome addition to your repertoire of winter’s warming dishes. Potatoes and sauerkraut are two staples of the German kitchen in the winter. Traditionally, the potatoes were stored in a cellar and the remaining cabbage from the harvest would be turned into sauerkraut...."
INGREDIENTS
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One 14- to 16-ounce bag/can sauerkraut, drained
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5 Russet potatoes, peeled
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3-4 sprigs fresh thyme*
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2 1/2 heavy cream
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3 cloves garlic, sliced
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1 1/2 kosher salt
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1/2 nutmeg, grated
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2 butter, at room temperature
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