3 c. potatoes, peeled, sliced thin
2 cans chicken broth
2 cans kraut
1/2 c. onions (optional)
Salt
Pepper
Garlic

Put sliced potatoes in skillet; cover with 1/2 can of chicken broth and slowly until fork tender add 2 cans of kraut and remaining chicken broth. Season with salt, pepper and garlic; stir to mix. Cover and cook until liquid is gone.