Leberkäseauflauf mit Sauerkraut und Kartoffeln (Leberkäse Sauerkraut Potato Casserole)

2 large Potatoes
6 cups (2 lbs) Sauerkraut
1 lb Leberkäse
4 teaspoons Oil
Salt
1 cup Heavy Cream
4 teaspoons Mustard
Butter

Preheat oven to 400°F.

Boil potatoes until soft.

Slice Leberkäse into 1/4 inche thick slices then slice these slices in half. Add oil to a frying pan and lightly brown Leberkäse slices. Remove Leberkäse from the pan and set aside.

Using the same pan, heat up the Sauerkraut. Set aside.

Peel cooked potatoes. Slice the potatoes and season with salt (to taste).

Grease a casserole dish with butter. Fill the dish by alternating Leberkäse slices, Sauerkraut, and potatoes.

Combine cream and mustard and mix until blended. Evenly pour over the casserole ingredients. Bake casserole for 20 minutes.