Potato & Sauerkraut Bake

Name: Potato & Sauerkraut Bake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 serving(s)
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

(1)

Recipe by rpgaymer

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.

People talking

Join In Now Join the conversation!

READY IN: 1hr 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 400°F.
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.
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.
Remove from heat and stir in the sauerkraut. Tranfer mixture to a greased or sprayed 9x13" casserole dish.
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.
Remove from oven and let cool for at least 10 minutes before serving.

Submit a Recipe Correction