Potato au gratin with sauerkraut

Name: Potato au gratin with sauerkraut
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 large potatoes (about 200 g each); 1 Onion; 1 can(s) (425 ml, 385 g) Multivitamin Sauerkraut; 1 Bay leaf; 20 g Butter or margarine; 300 g Schmand; 7-10 Tbsp Salt; 1 pinch Sugar; 7-10 Tbsp Sweet peppers; 1/2 bunch Chives; 1/2 bunch Parsley; 7-10 Tbsp white pepper; 75 g medieval Gouda cheese; 7-10 Tbsp lettuce leaves, tomato leaves and parsley to garnish

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 large potatoes (about 200 g each)
1 Onion
1 can(s) (425 ml, 385 g) Multivitamin Sauerkraut
1 Bay leaf
20 g Butter or margarine
300 g Schmand
7-10 Tbsp Salt
1 pinch Sugar
7-10 Tbsp Sweet peppers
1/2 bunch Chives
1/2 bunch Parsley
7-10 Tbsp white pepper
75 g medieval Gouda cheese
7-10 Tbsp lettuce leaves, tomato leaves and parsley to garnish

Directions

1
Wash the potatoes and cook in boiling salted water for 25-30 minutes. In the meantime, peel and finely dice the onion. Fry onion, sauerkraut and bay leaf in hot fat. Add 1/8 litre water and braise for 20-30 minutes. Stir in two tablespoons of sour cream.
2
Season to taste with salt, sugar and paprika. Wash herbs, dab dry and chop. Stir the rest of the sour cream and herbs together. Season with salt and pepper. Grate cheese. Drain potatoes and rinse with cold water. Cut off a "lid" from each potato lengthwise. Hollow out a little. Spread sauerkraut (remove bay leaf) on the potatoes.
3
Drain potatoes and rinse with cold water. Cut off a "lid" from each potato lengthwise. Hollow out a little. Spread sauerkraut (remove bay leaf) on the potatoes. Sprinkle cheese over the top and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 10 minutes. Arrange two potatoes each with some herb cream, lettuce leaves, tomato cake and parsley on a plate