Mühlviertel Potato and Sauerkraut Casserole | Hearty Baked

Preheat the oven to 190 °C top/bottom heat. Wash and peel the potatoes, then cut them into thin slices approx. 3–4 mm thick. Grease a baking dish thoroughly with a little butter.

Peel and finely chop the onion and garlic cloves. If necessary, drain the sauerkraut slightly and loosen it up gently with your hands.

Melt the remaining butter in a pan. Sauté the onion and garlic until translucent. Add the sauerkraut and caraway seeds, and gently sauté over medium heat for approx. 5 minutes until the flavours combine. Season with a pinch of salt and pepper, then remove from the heat.