Dar's Super Savory Sauerkraut Potato Bake

Dar's Super Savory Sauerkraut Potato Bake
  • 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


  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.

05/20/2018
Dar's Super Savory Sauerkraut Potato Bake, recipe PT15M PT1H 5 455 calories

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