Potato & Sauerkraut Bake

Inspired by food I grew up eating. The sauerkraut and fennel makes this potato dish a very European-tasting side that goes great with sausage. Just be sure to squeeze out all that liquid from the kraut.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 4  tablespoons butter
• 6  red potatoes, cut into chunks
• 1  onion, chopped
• 1⁄2 fennel bulb, chopped
• 3  celery ribs, chopped
• 4  carrots, peeled and chopped
• 2  cups sauerkraut, very WELL-DRAINED
•  fresh cracked pepper
•  sea salt, to taste

Directions

1. Preheat oven to 400°F.
2. Heat the butter in a heavy pot over medium heat. Add the potatoes, and brown them a bit for 10 minutes, while sitrring every now and then. Add salt and pepper to taste.
3. Add the onion, fennel, celery and carrots to the pot; stir and cook for 5 minutes longer. I add just a bit of salt & pepper here too.
4. Remove from heat and stir in the sauerkraut. Tranfer mixture to a greased or sprayed 9x13" casserole dish.
5. Bake for one hour, and stir every 15 minutes so everything gets nicely browned and nothing burns. I add a small bit of salt and pepper every time I stir as well.
6. Remove from oven and let cool for at least 10 minutes before serving.