Gratin sauerkraut stew with paprika

Peel the potatoes and cut them into pieces. Let the sauerkraut in a sieve drain well and press out the last moisture. Boil the potatoes in a pan with a large layer of boiling water with a little salt in 15-20 minutes.

Cut half of the peppers into small cubes and the remaining peppers into wafer-thin rings. Chop the onion.

Heat three quarters of the olive oil in a frying pan and gently fry the onion and diced peppers. Spoon the sauerkraut with paprika, caraway seed, salt and freshly ground pepper and pour 150 ml of water. Smother the sauerkraut with the lid tilted on the pan in a gentle 20 minutes.

In the meantime, heat the remaining olive oil in a small pan, stir in the peppercorns and simmer them lightly in 3-4 minutes.

Preheat the oven to 200 ° C. Drain the potatoes and crush them. Stir them with the warm milk to a smooth puree. Spoon the sauerkraut mixture through the mash and spread the stew in the baking dish. Smooth the top and spread the pepper rings over it. Cut the brie into slices and empty them. Slide the dish into the oven and let the cheese melt in 15-20 minutes and lightly color.