Mashed Potatoes: 2-1/2 lb. russet potatoes, cut into large chunks 2 c. (8 oz.) shredded medium Cheddar cheese 1 c. milk 1/2 tsp. salt 1-1/2 tsp. coarsely ground black pepper 1/2 c. chopped fresh Italian parsley
Sauerkraut and Sausage: 2 medium sweet onions, cut into wedges 5 peeled carrots, cut into 1/2-in. pieces 1 jar (32 oz.) sauerkraut, drained 2 c. apple juice 1 Tbsp. caraway seeds 1 tsp. coarse ground pepper 2 lb. smoked Ukrainian or Polish sausage (2 rings or 8 links, 5 in. each) 8 slices (1 oz. ea.) caraway Havarti or caraway Jack cheese 1/2 c. chopped fresh Italian parsley
What to do:
Prepare the mashed potatoes a day ahead. 1. For the mashed potatoes, in a 3-qt. saucepan, boil the potatoes until tender (20 to 30 min.). Drain the potatoes; add the Cheddar cheese. Mash the potatoes until smooth. Stir in the milk, salt, pepper, and parsley. Spoon the potatoes into a 2-qt. rectangular or oval casserole. Cover and refrigerate overnight. 2. Preheat at the oven to 350°F. 3. For the sauerkraut and sausage, in a Dutch oven, combine the onions, carrots, sauerkraut, apple juice, caraway seeds, and pepper. Top with the sausage. Cover, and bake for 1 hr. 4. Bake mashed potatoes in same oven for 1 hr. to heat. Place the Havarti cheese over the sausages; continue baking until the cheese is melted. Stir in the parsley. 5. To serve, spoon the mashed potatoes onto individual plates; top with sauerkraut and portions of sausage.
