Sauerkraut Casserole with Potatoes
The first batch I made, I skipped rinsing the sauerkraut. It was way too sour. The whole pan tasted like the brine, and the mashed potatoes couldn’t pull it back no matter what I did. Now I give it a quick rinse in a colander, squeeze it hard with my hands, and let it simmer a few minutes with tomato paste so it goes soft and a little sweet before it ever meets the potatoes.
The other thing I’ve learned is to cook the ground chicken until the pan is honestly dry. Any liquid left in there ends up pooling under the bottom layer of mash, and the slices slump on the plate. Dry chicken gives you firm squares. I cut this into six big pieces and serve it with a green salad on the side.
This sauerkraut casserole with potatoes is my take on the Dutch zuurkoolschotel. Tangy kraut and ketchup-glazed ground chicken sit between two layers of nutmeg mash, with browned cheddar on top. Leftovers keep 4 days in the fridge and reheat well in the microwave.
Ingredients
Equipment
Method
- Heat the oven to 350°F and rub the softened 1 teaspoon butter over the bottom and sides of a deep 9x13-inch baking dish. Put the potato chunks in a large pot, cover them with cold water by about 1 inch and stir in the 1 tablespoon of salt for the cooking water. Bring to a boil over high heat, then lower to a steady simmer and cook 15 to 20 minutes, until a knife slides through with no resistance. Make the two fillings in steps 2 and 3 while the potatoes cook.4 1/2 lb russet or Yukon Gold potatoes, 1 tablespoon kosher salt, 1/4 cup water, 1 teaspoon unsalted butter
- Rinse the sauerkraut in a colander under cold water, then squeeze it hard by the handful to press out the brine. Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add half of the onion and cook 3 minutes, then add half of the garlic and half of the tomatoes and cook 2 minutes more, until the tomatoes start to slump. Stir in the sauerkraut, the tomato paste, 1/2 teaspoon of the 2 teaspoons kosher salt and the 1/4 cup water. Cover and simmer 5 minutes, then take the pan off the heat and set it aside with the lid on.2 tablespoons vegetable oil, 1 large yellow onion, 4 cloves garlic, 3 medium tomatoes, 1 1/4 lb sauerkraut, 2 tablespoons tomato paste, 2 teaspoons kosher salt
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the rest of the onion for 3 minutes, then add the remaining garlic and tomatoes and cook 2 minutes. Add the ground chicken and break it up with a spoon. Cook 10 to 12 minutes, stirring often, until no pink remains and all the liquid in the pan has cooked off. Season with the onion powder, garlic powder, another 1/2 teaspoon of the kosher salt and the crumbled bouillon cube, then stir in the ketchup. Cook 5 minutes more, stirring, and turn off the heat.1 1/2 lb ground chicken, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 chicken bouillon cube, 1/3 cup ketchup
- Drain the potatoes well in the colander and return them to the warm pot. Mash until smooth, then beat in the milk and the 4 tablespoons butter until creamy. Season with the nutmeg, black pepper and the last 1 teaspoon of kosher salt.2 cups whole milk, 4 tablespoons unsalted butter, 1/4 teaspoon ground nutmeg, 1/2 teaspoon black pepper
- Spread about one third of the mashed potatoes over the bottom of the buttered dish in an even layer. Scatter the chicken mixture over it, then spoon the sauerkraut on top and sprinkle with 1 cup of the cheddar. Dollop the remaining mashed potatoes over the cheese, smooth them out to the edges with the back of a spoon, and cover with the last 1 cup of cheddar.2 cups mild cheddar cheese
- Bake on the middle rack for 20 to 25 minutes, until the edges bubble and the cheese is browned in spots. Sprinkle with the dried parsley and let the casserole rest 5 minutes before cutting it into 6 squares.1/2 teaspoon dried parsley
Nutrition
Notes
Ground beef works too: use 1 1/2 lb in place of the chicken in step 3, cook it the same way, and pour off the fat before adding the ketchup. For a darker top, broil the casserole for 2 to 3 minutes at the end of step 6, before the parsley goes on, and watch it closely.
You might also like our Cheesy Cottage Pie.
