Dar's Super Savory Sauerkraut Potato Bake recipe

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Ingredients

⅓ cup all-purpose flour
2 teaspoons chicken bouillon granules
1 cup water
1 cup milk
¼ cup sour cream
1 small onion, finely chopped
1 cup shredded Cheddar cheese
1 cup drained sauerkraut
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon caraway seeds
3 tablespoons unsalted butter, melted
1 (16 ounce) package frozen shredded hash brown potatoes

Nutrition Info

367.7 calories
carbohydrate: 31.3 g
cholesterol: 42.6 mg
fat: 23.6 g
fiber: 2.6 g
protein: 10 g
saturatedFat: 12.8 g
servingSize: -
sodium: 681 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Whisk the flour, bouillon granules, water, and milk together in a medium saucepan, bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture, set aside to cool.

  3. Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture, fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer.

  4. Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.

Recipe Yield

6 servings

Recipe Note

This dish has some of the flavors that I miss from my childhood in Germany. It is comfort food with a capital 'C.' I like to pair it with my own pork schnitzel or with baked chicken for a hearty dinner. This dish also includes a recipe for a creamy sauce that I use both in pot pies and as a substitute for condensed soups in many recipes. 'Guten Appetit!

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