Potato and Sauerkraut Casserole | Crispy with Bergkäse

Preheat the oven to 190 °C top/bottom heat. Thoroughly grease a baking dish with a little butter.

Peel the potatoes and slice or mandoline them into approx. 3–4 mm thin slices. Finely chop the onion and garlic. Drain the sauerkraut well and chop it slightly smaller if necessary.

Melt 15 g of butter in a pan and sauté the chopped onion and garlic until translucent. Add the drained sauerkraut and caraway seeds, and sauté gently for 3–4 minutes.