Dutch Sauerkraut Oven Dish

Preheat the oven to 400°F.

Bring a pot of salted water to boil. Cook the potatoes until fork tender and drain. In a glass measuring cup, heat the milk and butter until steamy. Pour this mixture over the potatoes and mash. Season with garlic salt and pepper.

Spread the vegetarian ground ‘beef’ crumbles in the bottom of a buttered baking dish (I use a deep 9″ round glass dish). Spoon the mashed potatoes over it and spread them out.

Next, layer on the sliced tomatoes and then a layer of half of the cheese slices.

Mix the sauerkraut with the cream and spread it over the cheese. Cover the sauerkraut with another layer of the remaining cheese.

Bake 30-45 minutes until warmed through and the top is golden brown.

Serve with apple sauce.