Name: Crawford Polish Bake recipe
Ingredients: 5 small potatoes, scrubbed and cubed with skin;2 tablespoons butter, softened;½ cup cream;1 pinch ground nutmeg;salt and freshly ground black pepper to taste;1 (14.5 ounce) can sauerkraut, drained and rinsed;1 pound turkey kielbasa sausage, sliced 3/4-inch thick;2 tablespoons butter, softened

All Recipes Main Dish Recipes Casserole Recipes Vegetable

Ingredients

5 small potatoes, scrubbed and cubed with skin 2 tablespoons butter, softened ½ cup cream 1 pinch ground nutmeg salt and freshly ground black pepper to taste 1 (14.5 ounce) can sauerkraut, drained and rinsed 1 pound turkey kielbasa sausage, sliced 3/4-inch thick 2 tablespoons butter, softened

Nutrition Info

379.1 calories carbohydrate: 31 g cholesterol: 94.2 mg fat: 22 g fiber: 4.9 g protein: 14.6 g saturatedFat: 11.5 g servingSize: - sodium: 1184.5 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 325 degrees F (165 degrees C).
Place potatoes into a large saucepan. Add water to cover and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
Once tender, drain potatoes, and mash with 2 tablespoons butter, cream, nutmeg, salt, and pepper. Place the drained sauerkraut into a casserole dish and top with sliced kielbasa. Spread with mashed potatoes and dot with remaining 2 tablespoons of butter.
Bake in preheated oven until heated through, 20 to 30 minutes.

Recipe Yield

6 servings

Recipe Note

An easy quick meal that incorporates Polish flavors for a perfect meal on chilly Autumn evenings.

Alternatives to this recipe