German Sauerkraut and Potato Casserole
Discover comfort food at its finest with this German Sauerkraut and Potato Casserole, a hearty dish that blends layers of tender potatoes, tangy sauerkraut, and smoky sausage, all smothered in a creamy Swiss cheese sauce. Infused with the warm, earthy flavor of caraway seeds, this casserole captures the essence of traditional German cuisine. The velvety roux-based cheese sauce adds richness, and the golden, bubbling top creates the ultimate satisfying bite. Perfect as a standout dinner or a crowd-pleasing side dish, this one-pan wonder is easy to make and packed with robust flavors. Don’t forget to garnish with fresh parsley for a pop of color and added freshness!
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Recipe Information
Ingredients
- 4 large potatoes
- 500 grams sauerkraut
- 1 large onion
- 300 grams smoked sausage (e.g., kielbasa or bratwurst)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 300 milliliters milk
- 150 grams grated Swiss cheese
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel the potatoes and slice them into thin rounds. Parboil them in lightly salted water for 5-7 minutes until just tender. Drain and set aside.
In a large skillet, melt 1 tablespoon of butter over medium heat. Dice the onion finely and sauté it until translucent, about 5 minutes.
Slice the smoked sausage into thin rounds. Add the sausage to the skillet with the onions and cook for another 5 minutes until slightly browned. Remove from heat.
In a saucepan, melt the remaining tablespoon of butter over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 3-4 minutes.
Stir in the grated Swiss cheese, caraway seeds, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth. Remove from heat.
Layer half of the parboiled potatoes in the prepared baking dish. Spread half of the sauerkraut over the potatoes, followed by half of the sausage and onion mixture.
Repeat the layers with the remaining potatoes, sauerkraut, and sausage mixture.
Pour the cheese sauce evenly over the layers, ensuring it seeps into all the corners.
Bake in the preheated oven for 25 minutes, or until the top is golden and bubbling.
Remove from the oven and let the casserole rest for 5-10 minutes before serving. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1486 mg | 65% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.5 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 351 mg | 27% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
