Potato & Sauerkraut Bake

5
Servings
15m
Prep Time
1.25h
Cook Time
1h 30m
Ready In


"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."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (344.9 g)
  • Calories 225.4
  • Total Fat - 12.1 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 30.5 mg
  • Sodium - 441.6 mg
  • Total Carbohydrate - 27.4 g
  • Dietary Fiber - 8.1 g
  • Sugars - 9.7 g
  • Protein - 4.2 g
  • Calcium - 110.5 mg
  • Iron - 3.6 mg
  • Vitamin C - 32.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400°F.

Step 2

Heat the butter in a heavy pot over medium heat. Add the potatoes, and brown them a bit for 10 minutes, while stirring every now and then. Add a large pinch of salt and pepper.

Step 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.

Step 4

Remove from heat and stir in the parsley and sauerkraut. Transfer mixture to a greased or sprayed 9x13" casserole dish.

Step 5

Bake for one hour, and stir every 15 minutes so everything gets nicely browned and nothing burns. I add a small pinch of sea salt every time I stir as well.

Step 6

Remove from oven and let cool for at least 10 minutes before serving.

Tips & Variations


No special items needed.

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