Mashed Potato Corn Kraut Gratin

Mashed Potato, Corn and Kraut Gratin may not be one of the first things you think of when planning your family dinners, but that could change very quickly once you try it! This is something I grew up with, and something my family always has on the menu for holiday dinners.

Well, kind of.

Old Favorites… Served in a New Way!

This Mashed Potato, Corn and Kraut Gratin is a my version of old family favorites. It has all the basic ingredients: Butter-Mashed Potatoes, Sweet Corn, and Sauerkraut – or as I call it, “The Trifecta.” A few years ago, I decided to roll it all into one wonderfully savory dish and dress it up for the holidays, and here we are!

UPDATED: November 2021. This post was originally sponsored by Frank’s Kraut in December 2017. I received compensation and product for the post, but opinions, memories, and life-long love of good kraut, are my own.

What You’ll Love

This gratin is the epitome of comfort food: Creamy butter-mashed potatoes studded with sweet corn kernels, and the unmistakable umami of kraut. I’ve enjoyed them all together on my plate for as long as I can remember, but it was time for an update.

So, I combined everything in the pot that I boiled and mashed the potatoes in, then spooned it all into an oven-safe casserole dish. I like to garnish my dishes with some of the main ingredients to create more texture and color in the finished dish, so I sprinkled some corn and kraut on top. Then I added the gratin layers: freshly shredded cheeses and brown-butter toasted panko bread crumbs. After a few minutes in the oven, the cheese melts and the bread crumbs get even crunchier, and from the first bite you’re in love with this Kraut Gratin. (That’s my hope, anyway!)

This easy to make – and make ahead – Mashed Potato, Corn and Kraut Gratin makes enough for a big holiday table. But, the recipe can also easily be cut in half for smaller gatherings!

What You’ll Need

• A big pot to boil potatoes in
• 12-cup casserole dish, preferably covered
• Russet potatoes
• Butter
• Frank’s Kraut
• Sweet corn kernels
• Gruyere and Cheddar cheeses
• Panko bread crumbs
• Garlic powder
• Salt + pepper (optional)

Here’s The Story

I grew up in a family of German farmers. Gathering around the table to enjoy meals together was always a priority – especially around the holidays. They always served a wide variety of food… Something for everyone!

The matriarchs in my family have always been incredible cooks who out-did themselves for the holidays. They built their traditional tables around well-loved dishes that provided the perfect foundation for our big family dinners, and I do my best to carry on that tradition.

No matter what other mains or sides show up, three dishes are always present for our family: Mashed Potatoes with Butter, Sweet Corn, and Sour Kraut (that’s how my family referred to it… Today, it’s more commonly known as Sauerkraut).

I hold my grandmother’s homemade kraut responsible for shaping my palate. When she was no longer there to make it, there was a noticeable void in our dinners. When I started hosting family dinners of my own, I wanted to bring that traditional flavor back and always make sure good kraut is on the menu.

I hope this recipe becomes a family favorite of yours, too.

Enjoy!

Print

Potato, Corn and Kraut Gratin

This Potato, Corn and Kraut Gratin is a new version of old family dishes. It has three basic dishes - Mashed Potatoes, Sweet Corn, and Sauerkraut - combined into one wonderfully savory dish and all dressed up for your holiday table!

Cuisine Side Dish

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 10 cups

Author Michele Phillips, BaconFatte.com

Ingredients

• 5 pounds Russet potatoes – peeled cubed, and rinsed
• 6 tablespoons butter + 2 Tablespoons – at room temp divided
• 32 ounces Frank’s Kraut , drained - 1/3 cup reserved
• 14 ounces fresh or frozen sweet corn kernels, thawed - 1/3 cup reserved
• ½ cup Gruyere cheese, shredded
• ½ cup Cheddar cheese, shredded
• ½ cup Panko breadcrumbs
• ½ teaspoon garlic powder
• 1 tablespoon salt + more to taste
• Freshly ground black pepper optional

Instructions

For the Potatoes

1. Prepare mashed potatoes your favorite way. Otherwise, this is how I make them.
2. Fill a large pot approximately half way with cold water. Scrub and peel potatoes, cut into 1” cubes, and put cubes into the pot of cold water. When all the potatoes are cubed and in the water, swish them around and pour out the cloudy water. Replace with fresh water, and repeat 4 – 5 times until water is mostly clear. Then add enough fresh water to cover the potatoes and add a tablespoon of salt. Place pot over medium-high flame, and boil until potato cubes are tender. Drain, add 6 tablespoons of butter to the hot potatoes, and mash until mostly smooth. Cover and keep warm.

3. Preheat oven to 250 degrees F. (See note below.)

For the Panko breadcrumbs

1. In a small sauce pan, add 2 tablespoons butter over medium-low heat. Allow butter to brown slightly. Add garlic powder a pinch of salt & pepper to taste (optional), and stir well. Add breadcrumbs and stir, making sure the butter is completely incorporated into the crumbs. Continue to toast the crumbs over low heat for about 5 minutes, stirring often. Remove from flame and set aside.

For the Kraut Gratin

1. To the pot with the mashed potatoes, add (thawed) corn and (drained) kraut. Stir well to combine. Spoon mixture into an oven-safe, covered casserole dish. Layer the shredded cheeses and reserved corn and kraut over the top. Top liberally with the toasted bread crumbs, and place into heated oven for about 10 minutes, or until cheese is nicely melted. Cover casserole dish to keep kraut gratin warm in oven until serving.

Recipe Notes

The purpose of the lower 250 degree F "holding temp" is just to keep the dish warm and melt the cheeses and toppings together. If you make this Kraut Gratin ahead and need to completely re-heat it, then you’ll want to increase the oven temp to 350F and bake (covered) until everything is heated through.

If baking the gratin in the same casserole dish that was stored in the refrigerator, let it sit out at room temp for at least 30 minutes or so to allow the dish to warm up a bit before placing it in the oven. 

‘Celebrate Flavor, Celebrate with Frank’s’

Frank’s Kraut is a 4^th generation family-owned business, and it’s the #1 brand here in the Midwest.

Interested in more kraut recipes? Frank’s has lots of them on their website, and they’re always showing fun and delicious ideas from cooks, restaurants and bloggers on their social media channels.

Want more kraut-tastic recipes? Here are some of my favorites!

Reubenesque Reuben Sauce – This wonderfully complex, easy to make “Reubenesque” Reuben Sauce will make all your Reuben sammie dreams come true! Also great on chicken, fish, pork and veggies… Take a look!

Baked Pumpernickle Reuben Rolls with Dipping Sauces – These Baked Reuben Rolls are a hearty, bite-sized treat! Soft pumpernickel bread is rolled flat, then layered with homemade Reuben Sauce (or sauce of your choice), Swiss, Pastrami, and Frank’s Kraut. Then it’s all rolled up nice and tight, and baked until lightly crispy on the outside, and warm and melty on the inside!

Creamy Saurkraut Spread with Bacon, Garlic and Shallots – Creamy Sauerkraut Spread with Bacon, Garlic & Shallots is a great addition to any well-rounded snackuterie menu. This is not your typical dip or spread – its tangy, bacon-y, garlic-y goodness makes it completely crave-worthy.

Swiss Sauerkraut Noodle Casserole with Herbs – The tangy kraut flavor in this Swiss Sauerkraut Noodle Casserole with Herbs is distinctive, but not too tart. The flavor combines deliciously with noodles and ground beef, and it brightens all the ingredients in a way that makes this a wonderfully warm, delicious comfort food dish.

Spaghetti Squash and Sauerkraut Casserole – This sauerkraut casserole offers plenty of tart, delicious sauerkraut flavor. This is a sauce-less casserole that allows the bright flavors to really shine. It’s a quick and easy side dish that can be made a day ahead, and then baked just before serving.

Rustic 3-Meat, Veg and Sauerkraut Cottage Pie – This Cottage Pie is an incredibly hearty dish absolutely brimming with rich flavors and textures. It’s perfect for dinner parties or a hungry family.

Bavarian Sweet Potato Salad with Kraut – A surprisingly bright, flavorful and colorful addition to any table, this Sweet Potato Salad recipe feeds a crowd as-is, but it can easily be halved for weeknight dinners, or doubled for holiday gatherings, BBQs and potlucks.

Making this Potato, Corn and Kraut Gratin?

I’d love to hear about it! Leave a note here on the blog in the comments below, or share your creations and ideas on Facebook, Pinterest, Instagram, and/or Twitter .

Make sure to hashtag #baconfatte or tag @baconfatte in your social media posts!

LIKED THIS? FEAST ON THESE:

Bavarian Sweet Potato Salad with Kraut Easy Sweet Potato Gratin Colcannon Gratin with Whiskey Caramelized Onions and Melted Dubliner Sweet Potato, Apple and Corn Coconut-Curry Chowder Rustic 3-Meat, Veg and Sauerkraut Cottage Pie Swiss Sauerkraut Noodle Casserole with Herbs Spaghetti Squash and Sauerkraut Casserole Corn Sauté with Fresh Ginger, Garlic and Cilantro New Potato Salad with Basil, Shallots and Lemon Turkey Burger Rachel Sandwich