Dar's Super Savory Sauerkraut Potato Bake13 Reviews
- Prep: 10 min
- Cook: 1 hr 5 min
- Ready In: 1 hr 15 min
“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!'” - by daplo
Original recipe yields 6 servings
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 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.
- 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.
- Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.
Amount Per Serving (6 total)
- 368 cal
- 23.6 g
- 31.3 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"Fantabulous! I halved the recipe because I just wasn't sure how it would go over & I'm wishing I would've made the whole thing-it was GREAT! My 4 yr old had 3 helpings! I didn't use the optional caraw..." See moreay seeds. We'll definitely be having this on a regular basis!!"
"Delicious! The simple white sauce is so much tastier than using a cream of mushroom soup or something similar. I did add a bit more saurkraut as I wanted to use up the jar. Will definitely make this a..." See moregain!!"
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