Kathryn prepares her childhood favorite, Pork & Sauerkraut for this episode of The Chef You and I Show. She also prepares her version of Cheesy Stacked Potatoes, as well as, a delicious side salad. Kathryn will prepare a Pork Roast from Circle B Ranch Pork using her 360 Cookware and CornHuskers Duck Fat Gourmet Cooking Spray, which added a great deal of flavor. All in all, these recipes are fun and easy to clean up afterwards. I hope you will enjoy these recipes as much as we did. If you are intrested in purchasing the 360 Cookware, use the code KRaaker20 and get a 20% discount!




  • 3-4 lb Boneless Port Loin Roast I used Circle B Ranch brand
  • 2 lb sauerkraut I do not rinse mine
  • 1 Tbsp caraway seeds you can omit this if you hate caraway seeds but for me it makes the dish
  • 1 cup sweet onion chopped
  • 1 Granny Smith apple Peeled and chopped
  • 1 Tbsp Brown Sugar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1 cup water optional
  • 2 Tbsp olive oil I used Cornhusker Duck Fat Spray


  • Preheat oven to 325F, rack in the middle. Pat the pork dry and sprinkle the entire roast with salt, pepper and smoke paprika. Heat a large non-stick pan over medium0high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown – 5-8 minutes per side. Sauté onion and then apples in the same pan.
  • In a lidden 6 qt Dutch Oven, place the sauerkraut all over the bottom. Sprinkle over the caraway seeds, onions, apples, and brown sugar. Place the seared pork roast on top nestling it in the sauerkraut. If you’ve drained your sauerkraut, add the water. If you did not, you do not need the water. You want at least a cup of liquid in the pot.
  • Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads between 145F-150F. While it is cooking, check the pot to ensure that it is not drying out. If needed, add more water. I have never had to but I always add at least a cup of liquid. Remove from the oven once the thermometer reads 145F-150F. Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.

Kathryn’s Cheesy Potato Stacks


  • Muffin Pans


  • 6 medium Yukon gold potatoes scrubbed, thinly sliced
  • ¾ cup freshly grated gruyere cheese
  • ½ cup freshly grated pecorino Romano cheese
  • 1/4 stick butter
  • 1 tsp dried Thyme finely chopped
  • 2 tsp fresh parsley finely chopped
  • 1 tsp lemon Pepper
  • ½ cup half & half
  • 1 tsp kosher salt
  • 1 tsp ground black pepper


  • Preheat oven to 400F
  • In a saucepan over medium heat, add: butter, thyme, half & half, kosher salt, and black pepper. Heat until butter is melted and cream is warm, about 3-4 minutes.
  • While the herb cream warms, slice the potatoes. I used a slicer or sharp knife, thinly slice potatoes using a knife glove or a guard. Place in a large bowl. Pour herb cream over sliced potatoes and add half of the gruyere and pecorino Romano cheese. Toss the sliced potatoes until they are fully coated.
  • In a non-stick muffin pan (if you don’t have non-stick, lightly grease), start stacking the potato slices all the way to the top of the muffin tin. Take the remaining herb cream and evenly disperse over the stacks. Top with the remaining cheese.
  • Cover the muffin pan with parchment paper followed by foil (the parchment will keep the cheese from sticking). Place muffin tin in a sheet pan and place in the oven. Roast for 30 minutes covered, then remove foil/parchment and roast an additional 20 minutes until tops are browned and bubbling.
  • Once the potatoes are done cooking, use a knife or spoon to loosen around the sides and carefully scoop out of the tins.

Chef Kathryn’s Pear and Fruit and Lettuce Salad with Feta Cheese


Salad Ingredients

  • 1 head Red Leaf Lettuce Torn in pieces
  • 1 Cup Strawberries cut in half
  • ½ cup Blueberries
  • 1 cup Seedless green grapes cut in half
  • 1/4 cup pecan Pieces
  • 2 to 3 Bartlett Pears Slice in small pieces
  • 1/2 small red onion Slice in half moon pieces
  • ¼ cup feta cheese


  • 1 to 2 Tbsp Olive Oil
  • 1 Tbsp Honey
  • 2 Tbsp Balsamic Vinegar



  • Whisk olive oil, honey, and balsamic vinegar. (You can also add ingredients to a small mason jar and shake until combined.)


  • Prepare your salad I tear the lettuce in medium pieces then add, all the sliced fruit and onion, toss the salad and then sprinkle the nuts and feta cheese to the salad. Add prepared dressing and serve.

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