*4 medium potatoes, peeled and sliced
½ cup diced onion
6 tbsp butter
6 tbsp flour
2 ½ c Chicken Broth
1 c Milk
1 c smoked gouda (shredded)
1 c sharp cheddar (shredded)
1 c parmesan (shredded)
2 cups sour kraut (drained)
*1 ring Smoked Sausage (sliced)
Turn oven to 375 degrees
Wash and peel the potatoes, then slice into ¼ inch slices. Slice the smoked sausage into approximately ½ inch slices. Drain sour kraut in a colander. Sautee the onions in butter on medium heat, add flour and whisk until smooth. Slowly add Chicken broth and milk stirring constantly in order to form the thickened sauce. Turn heat off and add cheeses, stir until melted and set aside.
Pour half of the cheese sauce into a 9 x 14 cake pan, then add the potatoes, sour kraut and sausage and pour the rest of the cheese sauce over the top. Cover with aluminum foil and bake about an hour or until potatoes are tender. Let it sit about 20 minutes uncovered before serving to allow the flavors to blend before serving.
For a simpler side dish, eliminate sausage and potatoes, and double the sour kraut.