INSTRUCTIONS:
1st Step
Warm the oven to 350°F (175°C) and oil a 9×13-inch (23x33cm) casserole dish with butter.
2nd Step
Place the diced potatoes in a large kettle of salted simmering water and cook them for approximately 5 minutes, or until they are tender but not entirely cooked. Drain and reserve.
3rd Step
In a large skillet, soften the butter over medium heat. Add sausage slices and minced scallions. Approximately 5-7 minutes, or until the sausage is faintly browned and the onions are translucent and softened.
4th Step
Spread half of the sauerkraut evenly over the greased casserole dish’s base. On top of the sauerkraut, arrange the partially-cooked potatoes.
5th Step
Over the potatoes, scatter the sautéed sausage and onion mélange. If desired, uniformly sprinkle caraway seeds over the sausage. Spread half of the cheddar cheese shreds over the layer of sausage and potatoes.
6th Step
Add the remaining sauerkraut, followed by the remaining cheddar cheese, on top of the cheese. Spread spoonfuls of sour cream evenly over the cheese layer.
This was a staple from Granny every year, and I always spaced on taking notes. Super pumped to find a close match!
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