Ingredients:

  • 1 lb Polish Kielbasa, sliced into rounds
  • 1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 2 tbsp vegetable oil
  • 2 cups sauerkraut, rinsed and drained
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 cup beef broth
  • 2 cups shredded Swiss cheese
  • 1/2 cup shredded mozzarella cheese

Instructions:

  1. Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced kielbasa and sauté until the edges are mahogany-colored and crisp. Remove the sausage with a slotted spoon, leaving the rendered fat in the pan.
  2. In the same pan, sauté the diced onions until translucent, then stir in the minced garlic and smoked paprika for 30 seconds until fragrant.
  3. Preheat the oven to 375°F (190°C). In a 9x13 inch baking dish, create a foundation layer using the diced potatoes.
  4. Evenly distribute the rinsed sauerkraut over the potatoes. Top the sauerkraut with the seared kielbasa and the sautéed onion-garlic mixture.
  5. Pour the beef broth evenly over the top of the assembly.
  6. Cover the dish with aluminum foil and bake for 30 minutes.
  7. Remove the foil and spread the shredded Swiss and mozzarella cheese across the top. Bake uncovered for another 15 minutes, or until the cheese is bubbling and golden-brown.