Dar's Super Savory Sauerkraut Potato Bake recipe
All Recipes Side Dish Vegetables
Ingredients
- ⅓ cup all-purpose flour 2 teaspoons chicken bouillon granules 1 cup water 1 cup milk ¼ cup sour cream 1 small onion, finely chopped 1 cup shredded Cheddar cheese 1 cup drained sauerkraut ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon caraway seeds 3 tablespoons unsalted butter, melted 1 (16 ounce) package frozen shredded hash brown potatoes
Nutrition Info
- 367.7 caloriescarbohydrate: 31.3 gcholesterol: 42.6 mgfat: 23.6 gfiber: 2.6 gprotein: 10 gsaturatedFat: 12.8 gservingSize: -sodium: 681 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Dar's Super Savory Sauerkraut Potato Bake
Directions
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Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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.
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.
Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.