Heimis potato and sauerkraut casserole

Ingredients for 2 servings:

• 500 g potatoes, floury
• 1 onion(s)
• 1 pack of sauerkraut, approx. 500 g (possibly a version with bacon)
• 2 tbsp butter
• 100 ml coconut milk
• 100g chorizo
• 2 eggs, whisked
• 1 tsp salt
• ½ tsp pepper
• 1 pinch of nutmeg
• Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 25 minutes

Peel the potatoes, cut them into large chunks, and then heat water in a pot. Cover and bring the potatoes to a boil, then simmer over medium heat for about 20-25 minutes. Meanwhile, finely dice the onion and drain the sauerkraut in a sieve. Heat 1 tablespoon of butter in a pot and sauté the diced onion until translucent. Add the sauerkraut and sauté briefly. Season each with half the salt and pepper, then cover and cook over medium heat for 15 minutes. Crack the eggs with a fork and season with the rest of the salt and pepper. Preheat the oven to 200°C (top/bottom heat). Mash the cooked potatoes more or less thoroughly (depending on your taste). Then stir in 1 tablespoon of butter and the coconut milk and season with salt, pepper, and freshly grated nutmeg. Mix the mashed potatoes with the sauerkraut and eggs. Grease a casserole dish with a little butter and spread half of the sauerkraut, potato, and egg mixture into the dish. Layer the chorizo ​​on top, then spread the remaining mixture on top. Bake the casserole in a preheated oven for about 30 minutes.