Dutch Sauerkraut Oven Dish

• 2 pounds Potatoes, Peeled And Cubed
• 1 cup Whole Milk
• 1 stick Butter
• 3 pinches Garlic Salt
• Black Pepper To Taste
• 6 ounces, weight Vegetarian Ground Beef Substitute
• 3 whole Tomatoes, Sliced
• 8 slices Gouda Cheese (or Another Soft White Cheese Of Choice)
• 1 pound Sauerkraut, Excess Water Squeezed Out
• 2 Tablespoons Heavy Cream
• 2 cups Applesauce, To Serve With The Dish

1. Preheat the oven to 400 degrees F.
2. Bring a pot of salted water to boil.
3. Cook the potatoes until fork tender and drain.
4. In a glass measuring cup, heat the milk and butter until steamy.
5. Pour this mixture over the potatoes and mash.
6. Season with garlic salt and pepper.
7. Spread the vegetarian ground beef crumbles in the bottom of a buttered baking dish (I use a deep 9 round glass dish).
8. Spoon the mashed potatoes over it and spread them out.
9. Next, layer on the sliced tomatoes and then a layer of half of the cheese slices.
10. Mix the sauerkraut with the cream and spread it over the cheese.
11. Cover the sauerkraut with another layer of the remaining cheese.
12. Bake 30-45 minutes until warmed through and the top is golden brown.
13. Serve with apple sauce.

potatoes, milk, butter, garlic, black pepper, ground beef substitute, tomatoes, gouda cheese, sauerkraut, heavy cream

Taken from tastykitchen.com/recipes/main-courses/dutch-sauerkraut-oven-dish/ (may not work)