Dar's Super Savory Sauerkraut Potato Bake Recipe

Name: Dar's Super Savory Sauerkraut Potato Bake
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 6
Ingredients: 1 cup water; 1 cup milk; 0.33333334326744 cup all-purpose flour; 2 teaspoons chicken bouillon granules; 0.25 cup sour cream; 1 small onion, finely chopped; 1 cup shredded Cheddar cheese; 1 cup drained sauerkraut; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon caraway seeds; 3 tablespoons unsalted butter, melted; 1 (16 ounce) package frozen shredded hash brown potatoes

Cook Time: 65 minutes

This delicious and hearty dish combines crispy hash browns with rich Cheddar cheese and tangy sauerkraut, making it the perfect side or main course for any meal. Simple to make and packed with flavor, this recipe is sure to please!

Ingredients

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

Directions

Step 1: Preheat your oven to 350F (175C). Grease a 9x13-inch baking dish with butter or non-stick spray.

Step 2: In a medium saucepan, whisk together the water, milk, flour, and chicken bouillon granules. Place over medium heat and bring to a boil. Continue whisking until the mixture thickens, about 1 to 2 minutes. Remove from heat and stir in the sour cream. Set the sauce aside to cool slightly.

Step 3: In a large bowl, combine the chopped onion, shredded Cheddar cheese, drained sauerkraut, salt, black pepper, and optional caraway seeds. Mix well.

Step 4: Add the cooled sour cream sauce and melted butter to the bowl with the cheese and sauerkraut mixture. Stir to combine.

Step 5: Gently fold in the frozen hash browns, making sure they are evenly coated with the sauce mixture.

Step 6: Transfer the mixture into the prepared baking dish and spread it out evenly using a spatula.

Step 7: Place the dish in the preheated oven and bake for 60 to 70 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

Step 8: Let the casserole cool for a few minutes before serving. Enjoy this creamy, cheesy hash brown dish as a comforting side or a filling main course!

Nutrition Facts (per serving)

Calories: 368
Total Fat: 24g (30% Daily Value)
Saturated Fat: 13g (64% Daily Value)
Cholesterol: 43mg (14% Daily Value)
Sodium: 681mg (30% Daily Value)
Total Carbohydrates: 31g (11% Daily Value)
Dietary Fiber: 3g (9% Daily Value)
Total Sugars: 3g
Protein: 10g (20% Daily Value)
Vitamin C: 9mg (10% Daily Value)
Calcium: 223mg (17% Daily Value)
Iron: 2mg (12% Daily Value)
Potassium: 492mg (10% Daily Value)

History of the Dish

The combination of potatoes and sauerkraut has a long-standing tradition in Central and Eastern European cuisines. Sauerkraut, fermented cabbage, is a staple in these regions, valued both for its taste and preservative qualities. The idea of mixing sauerkraut with potatoes likely originated from German-speaking countries, where hearty, rustic dishes were common. Over time, variations of the sauerkraut-potato bake emerged, becoming beloved comfort food in many households.

Regional Variations

This dish draws on influences from German and Eastern European cuisine, especially in countries like Germany, Poland, and Lithuania. In these regions, sauerkraut and potatoes are frequently combined, but variations exist based on local preferences. For instance, in Lithuania, its common to add bacon or ham for extra flavor. Meanwhile, German recipes might include caraway seeds, which provide a distinctive, earthy taste that complements the tanginess of sauerkraut.

Distinguishing Features

While there are many potato and sauerkraut bakes, what sets Dar's Super Savory Sauerkraut Potato Bake apart is the creamy sour cream sauce combined with shredded Cheddar cheese. This creates a rich and cheesy texture that complements the tangy and slightly sour flavor of the sauerkraut. Unlike some other recipes that might use canned cream of mushroom soup or heavy amounts of butter, this dish offers a lighter, yet still indulgent, flavor profile with fresh ingredients like onions and seasonings such as caraway seeds.

Where Its Typically Served

This potato bake is a popular side dish, especially during the colder months when hearty, filling meals are in demand. Its commonly served alongside roasted meats like pork or sausages, which pair perfectly with the sour tang of the sauerkraut. Its also a great addition to a holiday feast, such as Thanksgiving or Christmas, in areas where German or Eastern European cuisine is part of the tradition. In some households, it might even take center stage at family gatherings or potlucks, where its appreciated for its robust flavors and ease of preparation.

Interesting Facts

1. Sauerkraut, a key ingredient in this dish, is packed with probiotics due to its fermentation process. It has been consumed for centuries not only for its flavor but also for its digestive benefits.

2. The inclusion of caraway seeds in this recipe is a nod to traditional German cooking, where caraway is often used to season dishes like sauerkraut or rye bread, imparting a subtle, aromatic flavor.

3. Potatoes, another core component, were introduced to Europe in the 16th century after being brought from the Americas. Since then, theyve become a dietary staple across Europe and beyond.

4. This dish can be easily adapted for various dietary preferences. For instance, substituting a dairy-free yogurt for sour cream or using a plant-based cheese can make this dish suitable for vegan diets.

FAQ about Dar's Super Savory Sauerkraut Potato Bake Recipe

Store any leftover sauerkraut potato bake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can reheat it in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.

Yes, you can freeze the sauerkraut potato bake. After baking, allow it to cool completely, then wrap it tightly with plastic wrap or aluminum foil and place it in a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the fridge overnight and bake at 350°F (175°C) for 20-30 minutes until heated through.

Yes, you can use fresh potatoes. Simply peel and shred them before mixing with the other ingredients. Fresh potatoes will need to be cooked slightly longer than frozen hash browns—expect about 10-15 extra minutes of baking time.

If you don't like sauerkraut or need an alternative, you can substitute with finely shredded cabbage sautéed with a bit of vinegar and salt to mimic the tangy flavor of sauerkraut.

Yes, you can easily make this dish vegetarian by using vegetable bouillon cubes instead of chicken bouillon and ensuring all other ingredients are free from animal products, such as using dairy-free cheese and sour cream if needed.

Caraway seeds are optional in this recipe. If you don’t have them, you can simply omit them or substitute with fennel seeds, which will give a similar flavor profile. The dish will still be delicious without them.

Yes, you can substitute the cheddar cheese with other varieties such as Gruyère, Monterey Jack, or even a blend of your favorite cheeses. Just keep in mind that different cheeses may slightly alter the flavor of the dish.

Yes, you can prepare the dish up to 24 hours in advance. Assemble it in the baking dish, cover it tightly with plastic wrap or foil, and store it in the refrigerator. When ready to bake, remove the wrap and bake as instructed, adding a few extra minutes to the baking time if the dish is cold from the fridge.

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Use the same amount as the recipe calls for, and the dish should turn out well. You might also need to check the consistency of the sauce and adjust the liquid as needed.

Comments

Linda Adams

08/04/2024 06:41:54 PM

Tangy & Delicious!! I decided to double the recipe as I wasn't sure if one batch would be enough, and I wanted to use up the entire jar of sauerkraut in one go. I mostly followed the recipe, but made a few substitutions to suit my dietary needs. I used cassava flour instead of regular flour, added extra shredded 4-cheese blend, used onion powder and dried minced onion instead of fresh onion, and skipped the caraway seeds. Despite the changes, the flavors stayed true to the original recipe. I topped it with gluten-free French-fried onions for the last 10 minutes of baking, which was a great decision. The dish turned out perfect, and my family couldn't get enough of it! I prepped it in the afternoon, refrigerated it, and baked it later in the evening. It was a hit with everyone, including my husband and teenage daughter who couldn't get enough. I have a feeling this recipe will become a family favorite. To make it a main dish, I think adding ham or pork loin would be delicious. Thank you for such a fantastic recipe!!

William Wright

03/09/2023 02:06:45 PM

It turned out amazing! I cooked a delicious pork roast seasoned with salt and pepper, surrounded by potatoes, parsnips, and carrots, all topped with sauerkraut and caraway seeds. I covered it and cooked it at 325 degrees for 5 hours - it was fantastic!

Ronald Hill

10/12/2023 11:45:36 PM

I absolutely loved this dish. The homemade sauce was simple to prepare and I found it much more satisfying than using canned soup. The 8 oz. can of sauerkraut was just the right amount. The only change I made was sautéing the onions for a softer texture. It tasted even better when reheated the following day.

Jessica Edwards

05/14/2024 11:04:24 PM

We are big fans of sauerkraut and currently have 11 quarts that my husband prepared using vegetables from our garden last year. Trying out this new recipe has been a delightful addition to our sauerkraut repertoire. I followed the basic instructions to the letter, while also incorporating a 1/2 cup of diced red and green peppers for extra color. I decided to sprinkle some extra cheese on top, and the result was absolutely delicious! We will definitely be making this dish again.