Description
This dish has some of the flavors that I miss from my childhood in Germany. It is comfort food with a capital ‘C.’ I like to pair it with my own pork schnitzel or with baked chicken for a hearty dinner. This dish also includes a recipe for a creamy sauce that I use both in pot pies and as a substitute for condensed soups in many recipes. ‘Guten Appetit!’
Ingredients
- ⅓ cup all-purpose flour
- 2 teaspoons chicken bouillon granules
- 1 cup water
- 1 cup milk
- ¼ cup sour cream
- 1 small onion, finely chopped
- 1 cup shredded Cheddar cheese
- 1 cup drained sauerkraut
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon caraway seeds (Optional)
- 3 tablespoons unsalted butter, melted
- 1 (16 ounce) package frozen shredded hash brown potatoes
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Whisk the flour
- bouillon granules
- water
- and milk together in a medium saucepan; bring to a boil until thick
- 1 to 2 minutes
- whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool.
- Combine the onion
- Cheddar cheese
- sauerkraut
- salt
- pepper
- and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer.
- Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly
- 60 to 70 minutes.
Prep Time: 10 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 15 mins
Servings: 6