Styrian Potato and Sauerkraut Casserole | Hearty Gratinated

Wash the potatoes thoroughly and cook in salted water for approx. 20–25 minutes until done. Then drain, allow to cool slightly, peel, and cut into approx. 5 mm thick slices.

Drain the sauerkraut well in a sieve and squeeze out slightly if necessary. Finely dice the onion and garlic cloves. Coarsely grate the Bergkäse cheese.

Melt half of the unsalted butter in a pan. Sauté the onion and garlic in it for 2–3 minutes until translucent. Add the sauerkraut and caraway seeds and gently sauté for approx. 5 minutes over medium heat, then remove from the heat.