Dar's Super Savory Sauerkraut Potato Bake
Recipe by daplo from allrecipes.com
Side Dish 1 Hr. 15 Mins.
Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 368
- Carbohydrate: 31g
- Fat: 24g
- Fiber: 3g
- Protein: 10g
- Sugar: 3g
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