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Dar’s Super Savory Sauerkraut Potato Bake

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Dar’s Super Savory Sauerkraut Potato Bake



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 (Optional)
  • 3 tablespoons unsalted butter
  • melted
  • 1 (16 ounce) package frozen shredded hash brown potatoes
  • Methods :

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
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