Kielbasa, Sauerkraut and Potato Casserole

• Serves: 8
• Prep Time: 40 minutes
• Total Time: 2 hours

Ingredients

• 1 lb Polish Kielbasa Sausage - sliced on a bias
• 2 lb deli sauerkraut (not canned) - do not drain juice
• 1 medium onion - sliced into rings
• 2 gloves garlic - minced
• 1/2 red bell pepper - diced
• 3-4 white potatoes
• 3 tablespoons Dijon mustard
• 1 cup shredded cheese (Gouda or Cheddar work well)
• 1/2 cup breadcrumbs
• 1 cup white wine or beer
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

Pre-heat oven to 350 degrees F. Grease a 3 quart baking dish with 1 tablespoon of the butter.

Wash and scrub the potatoes. I like to leave the skins on instead of peeling but that is your choice. Cook the potatoes for 5-6 minutes in boiling water. Drain and chill over ice water until ready to proceed.

Meanwhile, heat remaining butter in saute pan. Add onions and garlic and cook over medium-low heat until softened and the onions are translucent but not browned. Add the red pepper and saute for an additional 2 minutes.

Remove vegetables from pan. Add sliced kielbasa, increase heat, and brown slices quickly for 2-3 minutes. Remove and combine with vegetables.

Slice potatoes reasonably thinly and add to sauteed vegetables and kielbasa. Mix in mustard and sauerkraut until well combined.

Pour mixture into the greased baking dish, and top with salt, pepper, cheese and breadcrumbs. Bake until potatoes are cooked through and casserole is done, about 60 minutes. Test potatoes while cooking for tenderness, as it could take a little longer depending on your oven and the thickness of your potato slices.