Sauerkraut Potato Gratin

Tangy sauerkraut cuts through the richness of creamy, potato gratin for an indulgent side that pairs perfectly with roasted meats and sausage.

Serves: 8Prep: 15 minutesCook: 55 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 8


  • 1⁄2 cup heavy cream
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 teaspoon caraway seeds
  • 2 pounds russet potatoes, peeled and thinly sliced
  • 2 cups Shredded Swiss Cheese
  • 1⁄3 cup grated Parmesan cheese
  • 1 cup sauerkraut, drained and squeezed dry


  • Heat oven to 350°F. Butter an 8”x8” baking dish and set aside.
  • In a large bowl, mix together cream, thyme, garlic, salt, pepper and caraway seeds. Add potato slices and toss gently to coat.
  • Mix Swiss and Parmesan cheese together in a bowl and set aside.
  • Layer the potato slices, overlapping slightly, in a single layer in the prepared dish. Top with ½ of the sauerkraut, and ⅓ of the cheese mixture. Repeat layering with potatoes, sauerkraut, cheese, then potatoes and finish with remaining cheese.
  • Cover pan with foil and bake 45 minutes until potatoes are just tender.
  • Remove foil and continue baking 10-15 minutes or until golden brown around the edges. Allow to stand at least 15 minutes before serving.
  • Refrigerate leftovers.