Dar's Super Savory Sauerkraut Potato Bake
Ingredients
- 1 cup water
- 1 cup milk
- ⅓ cup all-purpose flour
- 2 teaspoons chicken bouillon granules
- 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
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk water, milk, flour, and bouillon granules together in a medium saucepan; bring to a boil, whisking continuously until thick, 1 to 2 minutes. Off heat, stir in sour cream. Set aside to cool.
- Combine onion, Cheddar cheese, sauerkraut, salt, black pepper, and caraway seeds in a large bowl; stir in sour cream sauce and melted butter. Fold in hash browns; transfer mixture to the prepared baking dish, flattening into an even layer using a spatula.
- Bake in the preheated oven until potatoes are tender and top is brown and bubbly, 60 to 70 minutes.
Source
Original recipe: View Original