| Prep: 20 mins | Cook: 60 mins – 70 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 525 | 36g | 22g | 34g |
| sugars | fibre | protein | salt |
| 6g | 5g | 15g | 1.2g |
Why I Love German Kartoffel-Rüben-Kohl-Auflauf
Embracing Cozy Comfort
There’s something inherently comforting about Kartoffel-Rüben-Kohl-Auflauf, a hearty German casserole that brings together some of the most soul-soothing ingredients. As someone who finds great joy in both French patisserie and Creole comfort food, this dish resonates deeply with me. The blend of tender potatoes, turnips, and green cabbage smothered in a rich, creamy sauce is the kind of rustic fare that makes you feel at home, no matter where you’re from.
A Marriage of Simplicity and Flavor
Why do I love Kartoffel-Rüben-Kohl-Auflauf so much? Maybe it’s the uncomplicated medley of ingredients that, when combined, create a symphony of flavors. There’s no pretense here — just pure, wholesome goodness. It reminds me of a gratin, but with the earthy, slightly peppery bite of turnips adding an unexpected twist. The Gruyère cheese gives it a depth of flavor reminiscent of a good French gratin dauphinoise, while the nutmeg adds a whisper of warmth that ties everything together beautifully.
This recipe also pays homage to my culinary roots. It’s much like how a pot of gumbo or a plate of beignets can bring me back to my Louisiana upbringing, albeit with a European flair. Kartoffel-Rüben-Kohl-Auflauf is an ideal dish for family gatherings, offering a blend of familiarity and comfort.
An Inspired Creation
The inspiration for this recipe came from studying the works of renowned German chef Alfons Schuhbeck. His ability to elevate traditional German dishes with a touch of elegance really inspired me to delve deeper into German cuisine (source: [Alfons Schuhbeck](https://www.schuhbeck.de)).
Kartoffel-Rüben-Kohl-Auflauf is not just a standalone dish; it pairs wonderfully with a roast chicken or even a succulent pork schnitzel. The creaminess of the casserole complements the meats perfectly, making every bite an invitation to savor. It’s versatile enough to stand on its own but also works harmoniously with various side dishes.
In many ways, cooking this dish is like writing a beautiful story where each ingredient contributes to the overarching narrative. It starts with the basics but ends with something truly extraordinary — much like my journey in the culinary world. That’s why Kartoffel-Rüben-Kohl-Auflauf will always have a special place in my kitchen.
What You’ll Need
- 2.2 lbs potatoes, peeled and thinly sliced
- 1.5 lbs turnips, peeled and thinly sliced
- 1 lb green cabbage, thinly sliced
- 2 cups heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded Gruyère cheese
- 2 tablespoons butter, for greasing
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Method
Step One
Preheat your oven to 375°F (190°C). Grease a large baking dish with the butter to prevent sticking.
Step Two
In a large pot, bring salted water to a boil. Add the potatoes, turnips, and cabbage, then cook for about 5 minutes until slightly tender. Drain well.
Step Three
In a separate saucepan, combine the heavy cream, milk, and minced garlic. Heat over medium heat, stirring occasionally, until the mixture begins to simmer. Stir in the salt, black pepper, and nutmeg, then remove from heat.
Step Four
Layer half of the potato slices, turnip slices, and cabbage in the greased baking dish. Sprinkle with 1 cup of shredded Gruyère cheese.
Step Five
Pour half of the cream mixture evenly over the layered vegetables. Repeat with the remaining potato, turnip, and cabbage slices, then pour the rest of the cream mixture on top.
Step Six
Sprinkle the remaining 1 cup of shredded Gruyère cheese over the top. Cover the baking dish with aluminum foil.
Step Seven
Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are fully cooked.
Step Eight
Allow the Kartoffel-Rüben-Kohl-Auflauf to cool for a few minutes before serving. Enjoy!
