2 TBS extra virgin olive oil
1 large shallot or half medium onion, diced
3 cloves minced garlic
1 tsp fennel seeds
2 TBS Dijon mustard
¼ tsp ground black pepper
½ cup dry white wine or vermouth 14 oz. kielbasa, sliced
32 oz sauerkraut, drained and squeezed dry
5 TBS sour cream
1 cup grated Emmentaler
2 medium Yukon Gold potatoes
¼ tsp salt
1 TBS melted butter
1 tsp olive oil


Preheat the oven to 400 degrees.

Heat 2 tablespoons oil in a large oven-proof skillet over medium heat. Add the shallot and garlic and cook until softened.

Add the sliced sausage and sauté until beginning to brown. Add the sauerkraut, mustard, fennel seeds, and black pepper, and stir until heated through, about 4 minutes. Add the wine and cook for an additional 2 minutes.

Spread the sour cream over the skillet mixture and sprinkle with cheese. Toss the potato slices with 1 teaspoon oil, the melted butter and salt. Arrange the seasoned potatoes in a tight, circular formation over the sauerkraut mixture and bake for 45-55 minutes, until the potato slices are browning at the edges. Let cool 10 minutes before serving.

Modified from this recipe:

  • Brittany says:

    Wow, this recipe looks incredible! I’ve been looking for new ways to use sauerkraut, I can’t wait to try this out. Thank you for sharing!