German “Kaduffle Kraut” Casserole

Peel potatoes, slice in half and boil until fork tender. Drain, but leave a little potato water for mashing, then set aside. Slice bacon into smaller pieces and fry in the pan until all the fat has rendered. Add chopped onion to the bacon and cook until translucent (do not drain the bacon grease—it makes the dish).

Put sauerkraut in the sauce pan and simmer until cooked through. Mash potatoes completely; while mashing, add the butter and the bacon/onion mixture, cooked sauerkraut and mash, mash, mash. The more you mash, the more the flavors come out. Add milk if you need more liquid to make it easier to mash.

You can put this in the oven to cook through and let the flavors meld if you like or just serve it right away. It’s much better the next day. WOW.

I serve this with fresh homemade bread and butter.

And a good beer.