Wash the potatoes and cook covered for about 20 minutes. Clean and wash the bell peppers and spring onions and cut into fine strips or rings
Fry the bell peppers, spring onions and sauerkraut in hot fat. Season with sweet paprika and pepper. Add bay leaf and possibly 3-4 tbsp. water. Cover and stew for about 10 minutes. Season to taste
Potatoes quench, peel and possibly halve. Place them side by side in a large greased casserole dish. Spread the paprika cabbage on top. Grate cheese roughly. Mix with sour cream and spread on the potatoes. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 25-30 minutes