Don’t be hatin’! I really didn’t mean to do it. Honestly, I didn’t mean to post such a calorie-bomb this early in the morning, but I’m doing it anyway! Two simple reasons for that:

a) you’d never forgive me for not sharing this recipe with you
b) it’s just too good to pass up

So, if you have any intentions of adding a teeny tiny layer of insulation over your hips or bottom—which isn’t necessarily a bad thing during this cold winter we’ve had—this is the way to do it!

Ham rolls filled with a sauerkraut & apple mix right on top of cheesy potatoes. What can I say? Gotta love comfort food.

Ingredients:

1 1/2 pounds potatoes
1 pound sauerkraut
2 sweet apples
8 ham slices
2 cups grated cheese
1 1/2 cup milk
4 tbsp flour
2 oz butter
nutmeg or mace
pepper
salt

Directions:

I’m dying to know what you think of this recipe, so let’s get started. Peel, wash and dice the potatoes. Cut bigger potatoes in four and smaller ones in half. Boil them in salted water until tender.

Apples and sauerkraut is like a match made in culinary heaven. They really compliment each other. Peel and finely mince two smaller or 1 big sweet apple.

Drain the sauerkraut.

Heat a tiny drop of butter and sauté the apple for 3 minutes. Until slightly soft.

Add the sauerkraut, sprinkle a generous amount of black pepper in there as well, combine everything, pop the lid on and simmer over really low heat. 5 minutes will do.

Grate two cups of your favorite cheese. Make sure you go with a cheese that melts well. I opted for Gouda, but don’t I always? I know, it’s pathetic how predictable I am!

As soon as your taters are done, drain them, steam-dry them for a minute or two and transfer them to an oven dish.

Glorious ham. I love ham. Everyone loves ham, or at least they should. Has to be all the MSG they stuff it with. We should probably name it HamSG. Top each slice of ham with a royal amount of sauerkraut and start rolling those babies.

Heat 2 oz of butter. Sprinkle 4 tbsp all-purpose flour in there, stir and cook over low heat for 2 minutes. Stay nearby and stir, if you mess up the roux you’re back to square one. Don’t say I didn’t warn you!

Pour in 1 1/2 cup of milk, stir and bring to a boil. As soon as the milk heats up, the sauce will thicken. Usually this will give you the exact consistence you need, but if your sauce ends up too thick just add a little splash of milk. Simmer the sauce for 2 minutes.

See where we’re going with this? Add the grated cheese, stir until it melts and season the sauce with salt, pepper and a touch of mace or nutmeg.

Spoon half the sauce over the potatoes.

Place the ham, sauerkraut & apple rolls on top and spoon the other half of the sauce over the rolls.

Until it looks like some sort of culinary and rather creamy piece of art. The only enhancement it still needs, in my humble opinion, is a big fork to devour it with.

Pop the casserole in a preheated oven and bake at 400F (200C) for 15 to 20 minutes, until the cheese sauce turns golden brown.

 
Take it out of the oven and revel in its beauty.

Oh boy, will you look at this? Have plenty on hand because your family will ask for seconds!

Kay’s Recipe Card

Click here for printable size.