Baked Sauerkraut & Sliced Potato

Baked Sauerkraut & Sliced Potato

Beside shredding cabbage our slicers are designed to quickly slice vegetables like potato. This recipe will be made quickly by using Compact Cabbage Slicer or the Professional Size Cabbage Slicer.

Sauerkraut and Sliced Potato Bake:


  • 4 large potatoes, thinly sliced with slicer
  • 1 cup sauerkraut
  • 1 cup shredded cheese (such as Swiss or cheddar)
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt, to taste
  • Pepper, to taste
  • Optional: 2 tablespoons chopped fresh dill or parsley for garnish


  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and minced garlic, and sauté until they become translucent and slightly caramelized.

  3. Remove the skillet from heat and set it aside.

  4. In the greased baking dish, create a layer of sliced potatoes on the bottom. Season the potatoes with salt and pepper.

  5. Spread the sauerkraut evenly over the potato layer, followed by the sautéed onions and garlic.

  6. Repeat steps 4 and 5, creating alternating layers of potatoes, sauerkraut, and onions. Sprinkle each layer with shredded cheese.

  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes.

  8. After the initial baking time, remove the foil and continue baking for an additional 10-15 minutes or until the potatoes are tender and the cheese is golden and bubbly.

  9. Once fully cooked, remove the baking dish from the oven and let it cool for a few minutes. Garnish with chopped fresh dill or parsley if desired.

  10. Serve the sauerkraut and sliced potato bake as a comforting and flavorful side dish or as a main dish with a salad on the side.

The tanginess of the sauerkraut pairs beautifully with the creamy potatoes and melted cheese. Enjoy your sauerkraut and sliced potato bake!

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