Preparation
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1Preheat oven. Chop or drain the kale. Boil the potatoes in salted water until done.
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2Finely chop the onion and sauté it in some Mazola® in a large pan. Add kale and cook. Stir in real Kölln Kernige.
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3Cut the potatoes into slices and place half in the bottom of an ovenproof dish. Spread the kale with the onions on top. Place the remaining potatoes on top.
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4Mix sour cream with whipped cream. Add the broth and Echte Kölln Kernige, season with salt, pepper and nutmeg and pour over the casserole. Grate cheese and sprinkle on top. Bake on the middle shelf until the cheese is golden brown.
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5Top/bottom heat: 200°C Circulating air: 170°C Baking time: 40-50 minutes Preparation time: approx. 30 minutes
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6Cut 6 cooked sausages into slices and place them on the kale layer.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 4 people
450 G
Kale (fresh or from a jar)
600 G
Potato
1
medium sized onion
1 EL
Mazola® germ oil
6 EL
Regular Rolled Kölln Oat Flakes
200 G
sour cream
200 G
whipped cream
1 TL
granulated broth
3 EL
Regular Rolled Kölln Oat Flakes
2 pinches
Salt
1 prize
pepper
1 prize
nutmeg
100 G
Gouda
