Low Fat Scalloped Potatoes with Sauerkraut, Sausage and Eggs

I was looking for a healthier, low fat version for my mom’s scalloped  sauerkraut potatoes and I found a low fat version for basic scalloped potatoes in Cook’s Country Magazine. I combined an old favorite with   a new low fat version and came up with this delicious dish.
Now if you are not a fan of sauerkraut you don’t have to use it, simply leave it out. This  dish reminds me of home. My mom made it and when I got older she taught me how to make it. Let’s not forget my parents  used to make their own sauerkraut, too,  especially for my mom’s famous Sauerkraut Soup, but that is a different story, different recipe…

Low Fat Scalloped Potatoes with Sauerkraut, Sausage and Eggs

2 1/2 to 3 pounds potatoes, peeled and sliced about 1/8 inch thick or so
1 1/2 cup low fat milk
1 large onion, chopped fine
1tsp olive oil
1tsp butter
1 garlic cloves, pressed
1 1/2 tbl corn starch
1 tbl  flour
1 1/2 cup chicken stock
2 pounds sauerkraut, drained
6 hardboiled eggs, sliced
1/2 cup mixed cheese( I used shredded parmesan and mozzarella)
1tsp kosher salt

• Preheat oven to 425F,  brush with  oil rectangle oven safe dish 9×13.
• Take about 15 slices of potatoes and microwave on high until tender, about 2 minutes. Add 4tbl milk to cooked potatoes and using a fork mash the potatoes, set aside. I ended up using a small whisk at the end to make them fluffy.
• Heat olive oil and butter in a  sauce pan, add onion and garlic  and cook the onion  until it softens, about 5 minutes.
• While onion is cooking, in small dish whisk together 1/2 milk corn starch and flour, set aside.
• Remove onion from the heat just for a few moments and whisk in remaining milk, chicken stock, corn starch flour mixture, mashed potatoes, salt and pepper, paprika.
• Return pot to heat and cook until it thickens, about 5 minutes.
• Remove from the heat and stir in cheese, stir until cheese is all melted. Taste and season if necessary.
• Layer some of the potatoes on the bottom of the prepared dish, layer  1/2 of the drained sauerkraut on top, follow with half of the sliced hard boiled eggs and sausage slices. Spread about 1/2 of the sauce on top and repeat with layering, finishing with potatoes and spread remaining sauce on the top.
• Cover dish with foil and bake for 40 minutes with foil, then remove the foil and finish baking until potatoes are tender and golden brown on the top, about 30 minutes or little longer depends on the oven.
• Cool on the wire rack for 40 minutes before serving.
• This dish can be made ahead, simple  heat it up in the microwave.

Layering is a fun process, kids can help, too.

Baking in the oven at 425F.