Sauerkraut And Potato Bake
Sauerkraut and Potato Bake is a traditional dish from Hessian cuisine that combines the tangy flavor of sauerkraut with the heartiness of potatoes. This comforting casserole is perfect for a cozy family dinner or a festive gathering.
Ingredients
- 1.5 lbs potatoes, peeled and thinly sliced
- 1 lb sauerkraut, drained and rinsed
- 1 onion, thinly sliced
- 1 cup shredded Gouda cheese
- 1/2 cup vegetable broth
- 2 tbsp butter
- 1 tsp caraway seeds
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Layer half of the sliced potatoes in a greased baking dish.
- Spread the sauerkraut over the potatoes, followed by the sliced onion.
- Sprinkle half of the shredded Gouda cheese on top.
- Layer the remaining sliced potatoes on top of the cheese.
- In a small saucepan, heat the vegetable broth, butter, and caraway seeds until the butter is melted.
- Pour the broth mixture over the potatoes in the baking dish.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 15 minutes or until the cheese is golden and bubbly.
- Let the casserole rest for 5 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 15g
Supplies
9x13 inch baking dish Foil
Tools
Knife Cutting board Saucepan
Serving suggestions
Serve the Sauerkraut and Potato Bake with a side of crusty bread and a green salad for a satisfying meal.
Tips & tricks
For a crispy top, broil the casserole for a few minutes after baking until the cheese is golden brown.
Cost
$10