Kraut Topped Mashed Potato Casserole
Transform simple ingredients into a comforting and flavorful masterpiece with this Kraut Topped Mashed Potato Casserole. This crowd-pleaser pairs creamy, buttery mashed potatoes with a tangy sauerkraut and caramelized onion layer, all crowned with a generous sprinkle of melted cheddar cheese. The casserole is baked to bubbly perfection, and a dash of paprika offers a pop of color and optional smoky flair. Perfect as a hearty side dish or a satisfying vegetarian main, this recipe comes together in just an hour, making it ideal for weeknight dinners or potluck gatherings. With a harmonious balance of creamy, tangy, and cheesy elements, this dish is sure to steal the spotlight on your table!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 6 tablespoons Butter
- 1 cup Milk
- 2 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 cups Sauerkraut
- 1 large Yellow onion
- 2 tablespoons Olive oil
- 1 cup Shredded cheddar cheese
- 0.5 teaspoons Paprika (optional, for garnish)
Instructions
Peel and chop the potatoes into evenly sized chunks. Place the potatoes in a large pot and fill with water until they are fully submerged. Add 1 teaspoon of salt to the water and bring to a boil over medium-high heat.
Cook the potatoes for 15-20 minutes, or until they are tender and easily pierced with a fork. Drain the potatoes and return them to the pot.
Add 4 tablespoons of butter, milk, 1 teaspoon of salt, and black pepper to the potatoes. Mash until smooth and creamy. Set aside.
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Peel and finely chop the onion, then sauté in the skillet until softened and lightly golden, about 5 minutes.
Add the sauerkraut to the sautéed onions and stir well. Cook for an additional 5 minutes, then remove from heat.
Spread the mashed potatoes evenly across the bottom of the prepared casserole dish.
Layer the sauerkraut and onion mixture on top of the mashed potatoes, spreading it evenly.
Sprinkle the shredded cheddar cheese over the sauerkraut layer.
Dot the remaining 2 tablespoons of butter across the top of the cheese.
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbling.
Optionally, sprinkle paprika over the top for added color before serving.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 7960 mg | 346% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 34.3 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1389 mg | 107% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 6204 mg | 132% | |
*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.
