SafePlates

Ingredients

• 2 cups (10.5 oz) (300g) sauerkraut, drained
• 3 medium potatoes (about 1.5 lbs) (700g), peeled and sliced
• 1 medium onion, finely chopped
• 2 tbsp (1 fl oz) (30ml) vegetable oil
• 1 cup (8 oz) (240ml) sour cream
• 1/2 cup (2 oz) (60g) shredded cheese (optional)
• 1/2 tsp (0.07 oz) (2g) black pepper
• 1/2 tsp (0.07 oz) (2g) paprika
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the sliced potatoes and cook for 8-10 minutes, until just tender but not falling apart. Drain and set aside.
3. While the potatoes are cooking, heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
4. Add the drained sauerkraut to the skillet with the onions. Cook together for another 5 minutes, stirring occasionally. Season with black pepper, paprika, and salt to taste.
5. Lightly grease a baking dish (about 8x8 inches/20x20 cm). Layer half of the cooked potatoes on the bottom of the dish.
6. Spread half of the sauerkraut and onion mixture over the potatoes.
7. Repeat with the remaining potatoes and sauerkraut mixture, creating a second layer.
8. Evenly spread the sour cream over the top layer. Sprinkle with shredded cheese if using.
9. Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly.
10. Remove from the oven and let cool for a few minutes before serving.

Tip

For extra flavor, you can add a handful of chopped fresh herbs like dill or parsley before serving.