Ingredients:
- 600 g potatoes
- 400 g sauerkraut
- 200 g bacon
- 1 onion
- 2 garlic cloves
- 2 tbsp vegetable oil
- 1 tsp caraway seeds
- Salt and pepper to taste
Instructions:
Peel and slice the potatoes into thin slices. Drain the sauerkraut.
In a frying pan, fry the bacon until crispy. Add the onion and garlic and sauté until translucent.
In a large baking dish, layer the potatoes, sauerkraut, and bacon mixture, alternating between them. Season with salt, pepper, and caraway seeds.
Bake the casserole in a preheated oven at 180 degrees Celsius for about 45-50 minutes, until the potatoes are cooked through and the surface is golden brown.
Remove the casserole from the oven and let it cool slightly before serving. Serve the casserole warm.
Nutritional information (per 100g):
Protein: 15.2g
Fiber: 8.4g
Carbohydrates: 45.7g
Fat: 12.3g
Calories: 285
Notes:
This dish is gluten-free, vegetarian, and lactose-free.
