006 / 75 · Centerpieces with a twist
Sauerkraut Potato Crown
1 potato ring, cut into 8 side-dish wedges · Active 40 min · Cook 1 hr 15 min · Total 2 hr 10 min
Print recipe · PDFSauerkraut runs through this baked potato crown rather than sitting in a separate heap. A ring tin makes a large side dish look deliberate, and its central opening helps the middle heat.
Squeeze, then weigh
The 180 g sauerkraut quantity is its squeezed weight. A wet handful can carry a surprising amount of brine, which would loosen the mash. Chop the drained cabbage so a long strand does not pull a whole wedge apart.
A crown with a fallback
A well-greased metal ring tin gives the best chance of a clean release. Resting matters because the potato mixture is softer straight from the oven. If a section sticks, serve it from the tin rather than trying to glue a hot ring back together.
Ingredients
- 900 g/2 lb peeled potatoes, cut into 3 cm/1¼ in pieces
- Water to cover potatoes for boiling; drain away
- 180 g/6⅓ oz ready-to-eat commercial sauerkraut after draining and squeezing, chopped
- 100 g/3½ oz cheddar, grated
- 2 large eggs, 100 g without shells
- 60 ml milk (¼ cup)
- 20 g butter (about 1 tablespoon + 1 teaspoon), divided 5 g tin and 15 g mash
- 20 g cornstarch (about 2½ tablespoons)
- 1 g caraway seeds (½ teaspoon)
- 2 g fine salt (about ⅓ teaspoon)
- 0.5 g black pepper (¼ teaspoon)
Set out
Oven, Saucepan, at least 3 L/3 qt, Colander and potato masher, Bowl, Knife and board, Metal ring tin with usable capacity at least 2.5 L/2⅔ qt, roughly 24–25 cm/9½–10 in across, Brush, Large flat heatproof serving plate, Oven mitts, Food thermometer, Shallow containers and refrigerator, Thin spatula for loosening the ring
Allergens
Milk, Egg. Check labels and substitutions.
Make it
- Heat the oven to 375°F/190°C. Grease every part of the ring tin with 5 g butter. Put potatoes in the saucepan, cover with water, bring to a boil and simmer 15–20 minutes until a knife slides in easily. Drain thoroughly and let steam escape 2 minutes.
- Mash potatoes with 15 g butter and all the milk. Leave 10 minutes to lose the fiercest heat. Beat eggs with cornstarch, salt, pepper and caraway; mix into the warm mash, then fold in all the sauerkraut and cheese.
- Spoon the complete mixture into the ring tin, leveling gently. Keep at least 2 cm/¾ in clear space below the rim; the stated large tin is important. Bake 40–45 minutes until golden at the edges, firmly set and 165°F/74°C in several thick parts. Extend baking as needed.
- Rest 20 minutes. Loosen the outer and inner edges with a thin spatula, cover with the plate and carefully invert using oven mitts. Serve as 8 wedges. If it will not release cleanly, cut and serve directly from the tin.
Bring it
Unmold at home and use a rigid covered carrier. Keep hot at 140°F/60°C or above, or transport chilled wedges at 40°F/4°C or below. Travel and display without temperature control share a 2-hour limit, or 1 hour above 90°F/32°C.
Finish at the gathering
For cold transport, pack as wedges in a shallow oven-safe dish. Arrange a 350°F/180°C oven for 25–35 minutes, loosely covered, until the centers reach 165°F/74°C. Do not expect a cold whole ring to reheat on that same clock.
Make it yours
Use the central opening as empty space, not a place for an unlisted sauce or garnish. The ring can anchor a winter vegetable table, while individual wedges suit a crowded serving line.
Ingredient labels
Cheddar, butter, milk and eggs are included. Check sauerkraut and cornstarch labels for additional ingredients.
A useful detail
The 130-minute total includes peeling and preparation, about 30 minutes heating and boiling potatoes, mixing, up to 45 minutes baking and 20 minutes rest. This is a side dish, not a meat-filled roast.
Another way
- Use 100 g smoked cheddar in place of plain cheddar for a stronger flavor; check its label.
- Omit caraway and use 2 g dried thyme instead for a different modern seasoning.
Keep it well
Divide leftovers into shallow wedges and refrigerate promptly at 40°F/4°C or below. Use within 3 days or the earliest cheese/sauerkraut deadline. Keep to the Bring it handling limits and reheat portions to 165°F/74°C. Freeze promptly chilled wedges for up to 1 month for quality; thaw in the refrigerator.