There are some recipes that prove you do not need a long ingredient list to put something memorable on the table, and this oven baked 3-ingredient sauerkraut potato casserole is one of them. It is the sort of humble Midwestern dish that stretches a bag of potatoes into something hearty and comforting, with the bright tang of sauerkraut working its way between tender layers. Folks have long paired potatoes and kraut in farm kitchens across the region, especially in the warmer months when simple suppers were welcome after a long day outside, and this casserole still carries that same thrifty, homey goodness.
This casserole is especially good alongside bratwurst, smoked sausage, baked ham, or a simple roast chicken, and it also fits right in at a summer potluck with sliced tomatoes, cucumbers, green beans, or buttered corn on the side. If you want to keep the meal plain and old-fashioned, serve it with rye bread or a piece of crusty bread to catch every bit from the plate.
Oven Baked 3-Ingredient Sauerkraut Potato Casserole
Servings: 6
Ingredients
2 pounds potatoes, peeled and thinly sliced
3 cups sauerkraut, drained lightly
6 tablespoons butter, melted
Directions
1. Heat the oven to 375°F and butter a 9x13-inch glass baking dish.
2. Arrange half of the sliced potatoes in an even layer in the bottom of the dish, then spoon half of the sauerkraut over the top and drizzle with half of the melted butter.
3. Repeat with the remaining potatoes, the rest of the sauerkraut, and the remaining butter, making sure the top is spread out evenly.
4. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking 20 to 30 minutes more, until the potatoes are tender and the edges are golden brown.
5. Let the casserole rest for 10 minutes before serving so the layers settle and slice more neatly.
Variations & Tips
Rinse for a milder flavor: If your sauerkraut is especially sharp or salty, give it a quick rinse and drain it well before layering. That keeps the casserole balanced and lets the potatoes soak up the buttery tang without becoming too briny.
Slice the potatoes thin: Try to keep the slices about 1/8 inch thick so they cook through evenly. A mandoline makes quick work of it, but a steady hand and a sharp knife will do just fine.
Add onion if you want a fourth ingredient: Though the classic version is beautifully plain, a thin layer of sliced onion tucked between the potatoes and sauerkraut adds sweetness and an extra bit of old-fashioned flavor.
Make it a meal: For a heartier supper, serve this casserole next to sausage or smoked pork. The tart kraut and soft potatoes were made for those savory meats, and the combination is mighty satisfying.
Use a smaller dish for thicker layers: If you prefer a deeper casserole, bake it in a slightly smaller dish and add a few extra minutes as needed. The center should be tender when pierced with a knife, and the edges should be nicely browned.