Best 4 German Sauerkraut And Potato Casserole Recipes
Embark on a culinary adventure to the heart of German cuisine with our delightful Sauerkraut and Potato Casserole. This traditional dish, known as Kartoffel-Sauerkraut-Auflauf, is a symphony of flavors that combines the tangy zest of sauerkraut, the comforting warmth of potatoes, and the rich creaminess of cheese. Our recipe collection offers two variations of this classic casserole: a traditional version that stays true to its Bavarian roots and a modern twist that incorporates flavorful additions like ground beef and aromatic spices. Both recipes are easy to follow and promise a hearty and satisfying meal that will transport your taste buds to the vibrant streets of Munich.
**Traditional Sauerkraut and Potato Casserole:**
This classic recipe captures the essence of Bavarian simplicity. Layers of tender potatoes, tangy sauerkraut, and melted cheese create a harmonious balance of flavors. The key to this dish lies in the careful selection of sauerkraut. Opt for a high-quality sauerkraut with a natural sourness and a slightly crunchy texture. The potatoes should be firm and starchy, ensuring they hold their shape during baking. Finally, use a combination of grated and sliced cheese to achieve a golden-brown crust and a gooey, melted center.
**Sauerkraut and Potato Casserole with Ground Beef:**
For those who crave a more robust flavor profile, this variation incorporates ground beef, aromatic spices, and a touch of sweetness from apples. The ground beef adds a savory richness to the casserole, while the apples provide a subtle sweetness that balances the tang of the sauerkraut. A blend of paprika, caraway seeds, and garlic powder infuses the dish with a warm and inviting aroma. This version is perfect for a cozy dinner party or a hearty family meal.
With our comprehensive guide, you'll discover the secrets to creating a perfect Sauerkraut and Potato Casserole. From selecting the finest ingredients to mastering the layering technique, we'll guide you through every step of the process. Get ready to impress your family and friends with this delectable German dish that embodies both tradition and modern culinary flair.
GERMAN SAUERKRAUT AND POTATO CASSEROLE
The is a German casserole recipe made vegetarian given to me by my good German friend, Nicola Wieland. I'm thankful she took the time to translate this recipe for me. Enjoy!
Provided by Enjolinfam
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes with the skins on them until they are cooked, but not too soft (maybe about 10-15 minutes).
- Skin the potatoes and cut in slices.
- Cut the sausages in long slices.
- In a pan heat the oil and cook the onion a few minutes, then add sauerkraut and seasoning. Saute for a couple more minutes then set aside.
- Spray 8x8 cooking dish with cooking spray and lay in alternating layers the potatoes, then sausages, then sourkraut.
- In a small bowl whip the sour cream with salt according to your taste and then pour/spread over the top.
- Bake it in the oven at medium heat for around a 1/2 hour.
Nutrition Facts : Calories 517.2, Fat 27.1, SaturatedFat 6.1, Cholesterol 13.6, Sodium 1518, Carbohydrate 52.7, Fiber 10.6, Sugar 5.9, Protein 22.6
GERMAN POTATO AND SAUSAGE CASSEROLE
Bake this delicious kielbasa and sauerkraut combined with potato soup to make a hearty dinner - perfect for German cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, mix potatoes and sauerkraut.
- In medium bowl, mix soup and half-and-half. Stir soup mixture into potato mixture; mix well. Sprinkle with paprika.
- Bake 20 minutes. Arrange sausage pieces over potato mixture, pressing lightly into mixture. Bake 25 to 30 minutes longer.
Nutrition Facts : Calories 460, Carbohydrate 37 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 4 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1510 mg, Sugar 5 g, TransFat 1 g
GERMAN SAUERKRAUT AND POTATO BALLS
Who said they didn't like sauerkraut? C'mere! I got something for ya'! (I'll make you a believer yet!) The dipping sauce I used in the pic is honey mustard, but you could use whatever you like.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 28m
Yield 25 large balls
Number Of Ingredients 12
Steps:
- Place potatoes in a medium sized saucepan and cover with water; salt lightly.
- Bring to a boil over medium heat and cook until fork-tender; drain.
- Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes.
- Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture.
- Pour some flour in a small bowl; do likewise to some bread crumbs.
- Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary).
- Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees.
- Take heaping tablespoonfuls of the potato mixture and roll in flour.
- Then coat with egg, then roll in bread crumbs.
- Do the same with several others.
- Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown.
- Drain on paper toweling, and serve hot.
- Makes 25 extra-large balls, or enough to serve about 6 people.
SAUERKRAUT MASHED POTATOES
Even people who claim not to like sauerkraut will enjoy this tangy side dish from Betsy Esley of Three Mile Bay in New York. She uses handy convenience products to make it as quick and easy as it is delicious. "It's also especially good served with ham or any pork dish," Betsy adds. "And the flavor is even better the next day-if you're lucky enough to have leftovers!"
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a small skillet coated with cooking spray, cook onion over medium heat until tender. Stir sauerkraut into potatoes; sprinkle with onion and bacon.
Nutrition Facts : Calories 266 calories, Fat 13g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 828mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- To save time, use pre-shredded cabbage or sauerkraut.
- If you don't have caraway seeds, you can substitute with another herb, such as thyme or dill.
- Feel free to add other vegetables to the casserole, such as carrots, celery, or green beans.
- To make the casserole more flavorful, brown the potatoes and onions before adding them to the casserole dish.
- Serve the casserole with a dollop of sour cream or yogurt for a creamy and tangy flavor.
Conclusion:
German sauerkraut and potato casserole is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. With its combination of tangy sauerkraut, tender potatoes, and savory seasonings, this casserole is sure to be a hit with your family and friends.
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