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Dar's Super Savory Sauerkraut Potato Bake

Dar's Super Savory Sauerkraut Potato Bake


"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!'"
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1 h 15 m servings 368 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 681 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.

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Read all reviews 23
  1. 29 Ratings

Most helpful positive review

Fantabulous! I halved the recipe because I just wasn't sure how it would go over & I'm wishing I would've made the whole thing-it was GREAT! My 4 yr old had 3 helpings! I didn't use the optional...

Most helpful critical review

side dish only

Most helpful
Most positive
Least positive

Fantabulous! I halved the recipe because I just wasn't sure how it would go over & I'm wishing I would've made the whole thing-it was GREAT! My 4 yr old had 3 helpings! I didn't use the optional...

wonderful and a crowd pleaser.

Delicious! The simple white sauce is so much tastier than using a cream of mushroom soup or something similar. I did add a bit more saurkraut as I wanted to use up the jar. Will definitely make ...

Fantastic!!! It is definitely "super savory". Very rich, creamy, cheesy... utterly delicious, and easy, too. My family gave it rave reviews. Thanks for the recipe, Dar! :-)

side dish only

This was FANTASTIC! My husband is Lithuanian, and LOVES sauerkraut, so I'm always on the lookout for recipes that include it. This was just incredibly good. I made it exactly as written, but ...

Yum. Everything fit into a 7 x 11 pan and cooked it a tad longer. I put parsley on top, mainly for color. Next time, perhaps I will put bell pepper inside or something green .... the color is...

I was so skeptical of this dish because I am NOT a saurkraut fan. The only thing I did differently was add more cheddar cheese than it called for. This came out bubbly, cheesy, and SO DELICIOUS...

I didn't get to taste this because my husband and his friend downed the whole pan. No leftovers. I am going to consider that a success.

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