Hot Dog Potato and Sauerkraut Bake
Transform your dinner table with this comforting Hot Dog Potato and Sauerkraut Bake, a hearty casserole that combines classic flavors in one irresistible dish. Perfectly layered with tender slices of Russet potatoes, tangy sauerkraut, savory hot dogs, and a creamy homemade cheddar cheese sauce, this bake is as indulgent as it is satisfying. The topping of melted cheddar adds a golden, bubbly finish that’s sure to please. With a prep time of just 20 minutes, it’s an easy yet impressive meal option for busy weeknights or cozy family gatherings. Whether you're a fan of nostalgic comfort food or looking for a creative way to enjoy hot dogs, this flavorful casserole hits all the right marks. Serve it warm for a cheesy, tangy, and utterly delicious experience!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 6 pieces Hot dogs
- 2 cups Sauerkraut
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1.5 cups Shredded cheddar cheese
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them into thin rounds, about 1/4 inch thick. Set aside.
Slice the hot dogs into 1/2-inch pieces. Set aside.
In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk to create a roux. Cook for about 1 minute, stirring continuously.
Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens.
Remove the saucepan from heat and stir in 1 cup of the shredded cheddar cheese. Add the salt, black pepper, and paprika. Stir until the cheese is melted and the sauce is smooth.
Spray a 9x13-inch baking dish with cooking spray. Layer half of the potato slices evenly on the bottom of the dish.
Spread 1 cup of the sauerkraut over the potatoes. Top with half of the sliced hot dogs.
Pour half of the cheese sauce over the layers. Repeat with the remaining potatoes, sauerkraut, hot dogs, and cheese sauce.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Remove from the oven and let the dish sit for 5 minutes before serving.
Serve warm and enjoy this hearty, tangy, and cheesy dish!
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 496 mg | 166% | |
| Sodium | 7236 mg | 315% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 31.9 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 2000 mg | 154% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1298 mg | 28% | |
*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.
