Dar's Super Savory Sauerkraut Potato Bake |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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!' Ingredients:
1/3 cup all-purpose flour |
2 teaspoons chicken bouillon granules |
1 cup water |
1 cup milk |
1/4 cup sour cream |
1 small onion, finely chopped |
1 cup shredded cheddar cheese |
1 cup drained sauerkraut |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon caraway seeds (optional) |
3 tablespoons unsalted butter, melted |
1 (16 ounce) package frozen shredded hash brown potatoes |
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.
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