Rösti Casserole with Smoked Meat

Peel the potatoes and grate finely or coarsely and grate the Emmental. Then stir this into the potatoes and salt lightly.

Stir the caraway seeds into the drained sauerkraut.

Cut the bacon into cubes and the spring onions into rings.

Heat the butter in a pot, fry the bacon in it, add the spring onions and sauté.

Then stir in the flour briefly and pour in the milk, stirring a little at a time.

Bring the bèchamel sauce to the boil briefly and stir in the sweet mustard, as well as salt, pepper and season with ground nutmeg.

Brush a baking dish with butter.

First put in about a third of the potato and cheese mixture, then place the sliced smoked meat on top, a layer of sauerkraut, the béchamel sauce and finally another layer of potato and cheese.

Cook the rösti casserole at 160 °C for one hour. This can be done in the oven (middle rack, top and bottom heat) or on the grill (indirect).

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