Kielbasa Bake With Cheesy Potatoes and Sauerkraut

This sheet pan kielbasa bake is cozy, comforting and simple to prepare — and packs a healthy punch. 

Developed with gut health in mind, this kielbasa potato bake recipe calls for fermented sauerkraut, but it gets a helping healthy hand from onions, which contain prebiotic fiber.

Fabulously fermented

Fermented foods, like the sauerkraut in this recipe, offer several health benefits to aid in your body’s digestion process. Some of the benefits of adding fermented foods, which contain the “good” bacteria your body needs, to your diet include:

• Ingesting good bacteria from fermentation can level out your gut’s microbiome, allowing the good bacteria to kill some of the harmful bacteria

• The vitamins and minerals found in fermented foods are more easily absorbed by our bodies

• Consuming fermented foods may be linked to a decrease in blood sugar and cholesterol, suggesting a heart-healthy tie

• Eating fermented foods may ease your digestion process, as some of the nutrients are already broken down

Time-saving tip: Instead of preparing Hasselback potatoes like this kielbasa bake calls for, simply chop your potatoes into cubes for roasting. Adjust the cooking time of your kielbasa casserole, if needed, to avoid scorching the edges.

Try even more tasty recipes featuring fermented foods like our Kimchi Grilled Cheese Sandwich and our Greek Yogurt Black Bean Dip.

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Kielbasa Bake with Cheesy Potatoes and Sauerkraut
Start to finish: 1 hour
Impresses: 4 

Ingredients
1½ pounds Yukon Gold or baby potatoes
2 tablespoons olive oil, divided
Salt and pepper, to taste
1 medium white or yellow onion, chopped in thick slices
1 pound kielbasa, chopped in thick slices
2 tablespoons whole grain or Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
½ teaspoon + ¾ cup Gruyere or Swiss cheese, shredded
1 cup prepared sauerkraut, drained
4–5 sprigs thyme

Method
Heat oven to 425 F. As the oven is heating, wash and dry the potatoes. Carefully slice the potatoes crosswise (Hasselback-style), in thin sections, stopping just before slicing all the way through. Set the potatoes between 2 barbecue skewers or chopsticks to help hold in place. Set the prepared potatoes on a sheet pan. Brush the potatoes with ½ the olive oil, season with salt and pepper, and bake 20 minutes, or until the potatoes start to fan out.

In the meantime, chop the onion into thick slices. Do the same with the kielbasa. After 20 minutes, remove the potatoes and add the onions and kielbasa to the sheet pan. Return to the oven and bake your kielbasa casserole for another 25 minutes.

In a small bowl, combine the remaining olive oil, mustard, apple cider vinegar and brown sugar. Remove the sheet pan from the oven and brush the onions and kielbasa with the dressing. Add the shredded cheese to the tops of the potatoes. Bake another 3–5 minutes under the broiler, removing once the cheese is melted and bubbling.

Before serving your kielbasa bake, drain the sauerkraut and arrange it over the kielbasa, so the residual heat can warm it. Garnish with extra cheese and sprigs of fresh thyme. Serve immediately with any remaining dressing for dipping.