Dar's Super Savory Sauerkraut Potato Bake

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!'

• Preparation Time: 10 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 15 mins
• Calories: 368 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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