Sauerkraut and potato bake

Name: Sauerkraut and potato bake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3
Ingredients: 500 g Potatoes; 1 medium onion; 1 red pepper; 1 Stalk leek (leek); 1-2 TABLESPOONS Oil; 800 g Sauerkraut; 7-10 Tbsp salt, white pepper; 1 TEASPOON Caraway seeds; 300 g Sour cream or sour cream; 3 Eggs; 7-10 Tbsp Grease; 100 g grated gouda; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 3

500 g Potatoes
1 medium onion
1 red pepper
1 Stalk leek (leek)
1-2 TABLESPOONS Oil
800 g Sauerkraut
7-10 Tbsp salt, white pepper
1 TEASPOON Caraway seeds
300 g Sour cream or sour cream
3 Eggs
7-10 Tbsp Grease
100 g grated gouda
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook for about 20 minutes. Peel and chop the onion. Clean and wash the bell peppers and leek and cut them into pieces or rings
2
Heat the oil. Sauté the onion in it until transparent. Add sauerkraut, leek and paprika and fry briefly. Deglaze with 100 ml water. Cover and cook over a mild heat for about 10 minutes.
3
Drain, quench, peel and slice the potatoes. Fold into the vegetables and season with salt, pepper and caraway seeds
4
Stir sour cream and eggs until smooth. Season with salt and pepper. Pour the herb mixture into a greased casserole dish. Spread egg icing over it and sprinkle with cheese
5
Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 30 minutes. Garnish with parsley if necessary. Goes well with pork chops
6
Drink: cool Pils