Recipe of Jaeger Schnitzel Wiki

Dar's Super Savory Sauerkraut Potato Bake

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Recipe Summary Dar's Super Savory Sauerkraut Potato Bake

This dish has some of the flavors that I miss from my childhood in Germany. It is comfort food with a capital 'C.' I like to pair it with my own pork schnitzel or with baked chicken for a hearty dinner. This dish also includes a recipe for a creamy sauce that I use both in pot pies and as a substitute for condensed soups in many recipes. 'Guten Appetit!'

Ingredients | Jaeger Schnitzel Wiki

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

Directions

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.

Info | Jaeger Schnitzel Wiki

prep: 10 mins cook: 1 hr 5 mins total: 1 hr 15 mins Servings: 6 Yield: 6 servings

TAG : Dar's Super Savory Sauerkraut Potato Bake

Side Dish, Vegetables,