Hearty Layered Potato and Sauerkraut Gratin

1.Preheat your oven to 190°C and grease a large rectangular baking dish.

2.In a large skillet, heat the vegetable oil over medium heat. Add the onion and sauté until translucent, then add the pork mince and diced spicy sausage. Cook until browned, stir in the garlic and smoked paprika, season with salt and pepper, then remove from heat.

3.Boil the potato slices in salted water for 5-7 minutes until just tender but not falling apart, then drain well.

4.To assemble, spread half of the sauerkraut on the bottom of the baking dish. Layer half of the potato slices on top, followed by the entire meat mixture.

5.Arrange the sliced hard-boiled eggs over the meat layer, then cover with the remaining sauerkraut and the remaining potato slices.

6.In a small bowl, whisk together the sour cream, heavy cream, salt, and pepper. Pour this mixture evenly over the top of the gratin.

7.Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the edges are bubbling.