Potato and sauerkraut casserole

Ingredients for 5 servings:

• 1 ½ kg potatoes
• 1 large can of sauerkraut
• 1 onion(s)
• Oil or margarine
• 2 cups sour cream
• 3 tomatoes
• 1 egg(s)
• 100 g cheese, grated Emmental
• some milk
• salt and pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegetarian, quick and delicious

Boil the potatoes in salted water, let them cool slightly, peel them, and slice them. Slice the tomatoes. Preheat the oven to 180°C (350°F). Finely dice the onion and sauté them in a little fat. Add the sauerkraut and sauté briefly. Line a casserole dish with a layer of potatoes (about half the potatoes). Sprinkle with a little paprika. Add the sauerkraut and onion mixture, season with salt and pepper, and finally top with the rest of the potatoes. Season the dish again with salt and pepper. Mix the sour cream with the egg and a little milk and pour it over the casserole. Sprinkle with the grated cheese and decorate with the tomato slices. Bake the casserole for about 40-45 minutes, until the cheese is nicely browned.