Preheat the oven to 200 degrees.
Cut the Kasseler or Schäufele into slices about 1 cm thick and place in a baking dish.
Put the sauerkraut with the wine in a pot with a lid, season with salt, pepper and nutmeg and simmer, stirring occasionally.
Prepare the mashed potatoes according to package directions, but use milk instead of water.
When it is ready, season with nutmeg and a little pepper, stir in the butter and half of the grated cheese. Place the sauerkraut in the baking dish on top of the meat, spread the mashed potatoes on top.
Sprinkle with the remaining cheese and bake for 10 to 15 minutes. Serve with the white wine that is also in the sauerkraut.
