Dar’s Super Savory Sauerkraut Potato Bake
⅓ cup all-purpose flour
2 teaspoons chicken bouillon granules
1 cup water
1 cup milk
¼ cup sour cream
1 small onion
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
1 (16 ounce) package frozen shredded hash brown potatoes
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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