Sauerkraut with apple and Brie

Preparation: Cut the peeled potatoes into pieces. Cook in a pot with plenty of water and a pinch of salt for about 20 minutes.
Meanwhile, preheat the oven to 200°C (400°F). Thinly slice the onion.
Heat a little butter or oil in a pan and sauté the red onion. Season with thyme, pepper, salt, and honey. Then add the sauerkraut and sauté for about 5 minutes. Add a little water if necessary to prevent it from drying out.

Drain the potatoes and mash them with milk and butter until smooth. Season with a little salt and pepper.
Stir the fried sauerkraut into the mashed potatoes. Slice half of the apples and mix with the sauerkraut puree. Finely chop half of the pecans and stir in.

Then pour the mixture into a large, greased baking dish. Slice the remaining apple and the Brie. Spread this over the sauerkraut dish. Sprinkle with the remaining pecans.

Place the baking dish in the oven and bake for 25–30 minutes, until the top is golden brown and The Brie has melted and taken on a light brown color. Serve immediately.
Tips: You can refrigerate this casserole for up to 2 days and reheat it in the oven later.
Instead of boiled potatoes, you can also use ready-made mashed potatoes for a quicker version of this recipe.

Replace the apple (partially) with pineapple. Or add some bacon.