Potato and sauerkraut casserole

Ingredients for 4 servings:

• 500 g minced meat
• oil
• 300 g sauerkraut
• 1 onion(s), finely diced
• 50 g bacon, streaky, diced
• 3 large potatoes, waxy
• 1 cup whipped cream
• 2 cups sour cream
• 250 g cheese, grated
• Butter for the mold
• salt and pepper
• Paprika powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with minced meat

Fry the minced meat in a little oil until crispy and season with salt and pepper. Peel the potatoes and cook in salted water until tender. Fry the bacon in a pan and sauté the onions in it. Add the bacon and onions to the sauerkraut in a pot, pour in a little water, bring to a boil, and simmer for about 20 minutes. Grease a casserole dish with butter, chop the potatoes into irregular, small pieces, and completely cover the bottom of the dish. Spread the sauerkraut evenly on top, then add the minced meat. Mix the sweet and sour cream together, season with salt, pepper, and paprika, and pour evenly over the ingredients in the casserole dish. Sprinkle with grated cheese. Place in the oven at 200°C (400°F). When the cheese crust is golden brown, the casserole is ready. Tip: Cook the sauerkraut, roast the minced meat, and boil the potatoes the day before, so the next day won’t be too stressful!