Potato Sauerkraut Bake
Indulge in the comforting layers of this Potato Sauerkraut Bake, a rustic European-inspired casserole that's big on flavor and perfect for cozy family meals. This hearty dish combines tender slices of boiled potatoes, tangy sauerkraut sautéed with golden caramelized onions, and a creamy, cheesy topping of melted Swiss or Gruyère. A dash of smoky paprika and optional caraway seeds add a burst of character, making every bite unforgettable. Finished with a golden crust in the oven, this recipe is simple yet flavorful, with a prep time of just 20 minutes and an irresistible, bubbly finish. Serve this satisfying bake as a main course or a unique side dish—either way, it's bound to become a new favorite. Perfect for potlucks, holiday gatherings, or weeknight dinners, this sauerkraut casserole brings comfort food to a whole new level.
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Recipe Information
Ingredients
- 6 medium potatoes
- 3 tablespoons butter
- 1 large yellow onion
- 2 cups sauerkraut
- 1 teaspoon ground paprika
- 0.5 teaspoon caraway seeds (optional)
- 1 cup heavy cream
- 1.5 cups shredded Swiss or Gruyère cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and cut them into thin slices (about 1/4-inch thick). Place them in a pot of salted water and bring to a boil. Cook for 8–10 minutes until just tender but not falling apart. Drain and set aside.
While the potatoes are boiling, heat 2 tablespoons of butter in a large skillet over medium heat. Dice the onion and sauté it in the butter until soft and golden, about 5–7 minutes.
Add the sauerkraut to the skillet with the onions and cook for another 3 minutes, stirring occasionally. Sprinkle the paprika, caraway seeds (if using), salt, and black pepper over the mixture. Stir to combine and remove from heat.
Grease a 9x13-inch baking dish lightly with the remaining 1 tablespoon of butter. Arrange a layer of potato slices on the bottom of the dish, slightly overlapping them.
Spread half of the sauerkraut mixture evenly over the potatoes. Repeat with another layer of potatoes and the remaining sauerkraut mixture, finishing with a final layer of potatoes on top.
Pour the heavy cream evenly over the entire dish, allowing it to soak through the layers.
Sprinkle the shredded cheese evenly across the top of the dish.
Bake in the preheated oven for 25–30 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove from the oven and let sit for 5 minutes before serving. Sprinkle with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 219.7 g | 80% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 21.0 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1763 mg | 136% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4868 mg | 104% | |
*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.
