German Potato Pie

german potato pie
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup sauerkraut, squeezed dry
  • 2 baking potatoes (about 1 pound)--peeled, grated and squeezed dry
  • 8 slices bacon, cooked and crumbled
  • 2 teaspoons caraway seeds
  • Salt and pepper
  • 4 large eggs
  • 1 cup heavy cream
  • 1 9 inch frozen pie shell


Preheat the oven to 375 degrees . In a large bowl, combine the sauerkraut, potatoes, bacon and caraway seeds; season with salt and pepper.

In a small bowl, beat together the eggs and cream. Stir into the potato mixture. Pour the mixture into the pie shell; transfer to a baking pan. Bake until the filling has set and is golden around the edges, about 35 minutes. Serve warm or at room temperature.