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.”
1hr 30mins

Ingredients Nutrition


  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.

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