Ingredients

• 1 kg Russet potatoes
• 400 g Kielbasa (Polish smoked sausage)
• 500 g Drained sauerkraut
• 1 Yellow onion
• 2 cloves Garlic
• 250 ml Heavy cream (35% fat)
• 150 ml Milk
• 2 tbsp Dijon mustard
• 2 tbsp Fresh dill, chopped
• 150 g Grated Emmental or Gruyère cheese
• 1 tbsp Vegetable oil
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Preheat oven to 190°C (375°F). Grease a gratin dish.

2. 2

   In a large skillet, heat oil over medium heat. Sauté chopped onion until translucent, then add garlic and kielbasa. Cook for 5-7 minutes until kielbasa is lightly browned.

3. 3

   Stir in the sauerkraut into the skillet and cook for 3 more minutes. Remove from heat and set aside.

4. 4

   In a bowl, whisk together cream, milk, Dijon mustard, dill, salt, and pepper.

5. 5

   Arrange a layer of thinly sliced potatoes at the bottom of the gratin dish. Cover with half of the kielbasa and sauerkraut mixture. Repeat layers.

6. 6

   Pour the creamy sauce evenly over the gratin.

7. 7

   Sprinkle the grated cheese over the top.

8. 8

   Bake for 45-55 minutes, or until potatoes are tender and the top is golden and bubbly. Let rest for 10 minutes before serving.