Let me tell you about a dish that sounds strange but tastes like pure magic.
Potatoes. Sauerkraut. Bacon drippings.
That is the whole list.
No, really. Stay with me here.
Sauerkraut – that tangy, fermented cabbage that most people only think about for Reuben sandwiches – transforms into something completely different when you cook it low and slow with potatoes and bacon fat. The sharp, sour edge mellows into a savory, mellow tang. The potatoes soak up the kraut juices and become impossibly tender. The bacon drippings add smoky, meaty richness that ties everything together.
This is not fancy food. This is peasant food. The kind of food that kept Eastern European families fed through long, harsh winters. The kind of food that uses humble ingredients and turns them into something far greater than the sum of their parts.
And the best part? Three ingredients. A slow cooker. Zero stress.
Three ingredients. One slow cooker. A dish that will surprise you in the best possible way.
Let me show you why this Slow Cooker 3-Ingredient Potato and Sauerkraut deserves a spot at your table.
Ingredients
Three simple ingredients. Choose them well.
3 pounds russet or Yukon Gold potatoes, scrubbed and cut into thick wedges – Russet potatoes are starchy and become fluffy and soft. Yukon Golds are waxier and hold their shape slightly better while still becoming tender. Both work beautifully. Scrub the potatoes well – you do not need to peel them unless you prefer peeled potatoes. The skins add texture, nutrition, and help the wedges hold their shape. Cut them into thick wedges (about 1½ to 2 inches at the widest part). Uniform size helps them cook evenly.
2 pounds sauerkraut with juices (from jar or bag), lightly drained but not rinsed – Sauerkraut is fermented cabbage. It is tangy, sour, and packed with probiotics (though the slow cooker heat will kill the live cultures – you are cooking for flavor here, not probiotics). Look for sauerkraut in the refrigerated section (bag or jar) or on the shelf (canned). Do not rinse it – you want that tangy juice. Do lightly drain it – you want some juice, but not a swimming pool. If your sauerkraut is very wet, give it a gentle squeeze. If it is dry, add a splash of water or broth.
3 tablespoons bacon drippings, lard, or unsalted butter, melted or softened – Bacon drippings are the ideal choice. They add smoky, savory, meaty flavor that elevates the potatoes and sauerkraut. Save your bacon drippings in a jar in the refrigerator – they keep for months. If you do not have bacon drippings, use lard (rendered pork fat) or unsalted butter. Vegetable oil works in a pinch but lacks the richness. Do not use margarine – it has too much water.
That is it. Three ingredients. No salt (the sauerkraut provides plenty). No pepper (add it at the table if you want). No garlic or onion (though you can add them if you like). Three things. One slow cooker. Unforgettable.
Directions
Follow these simple steps for potato and sauerkraut that will earn a permanent spot in your rotation.
Step 1 – Grease the slow cooker
Lightly grease the inside of a large slow cooker (5 to 7 quarts) with a little of the bacon drippings, lard, or butter. This helps prevent sticking and makes cleanup easier.
Step 2 – Layer half the sauerkraut
Spread half of the sauerkraut in an even layer on the bottom of the slow cooker. Include some of its juices – you want moisture for the potatoes to cook in. Do not press it down. Just spread it out.
Step 3 – Add the potatoes
Arrange all of the potato wedges on top of the sauerkraut in a snug, even layer. It is fine if they overlap, but try to keep them mostly in a single, thick layer so they cook evenly.
Step 4 – Add the fat
Drizzle or dot the remaining bacon drippings, lard, or butter over the potatoes. Make sure to get some fat over most of the surface. This will help the potatoes turn tender and give the edges a soft, caramelized look.
Step 5 – Top with the remaining sauerkraut
Top the potatoes with the remaining sauerkraut, spreading it out so it covers the potatoes. Pour any remaining sauerkraut juices over the top to keep everything moist while it cooks.
Step 6 – Cook low and slow
Cover the slow cooker with the lid.
Cook on LOW for 7 to 8 hours or on HIGH for about 4 hours.
The dish is ready when the potatoes are very tender when pierced with a fork and the sauerkraut is soft and lightly browned around the edges. A fork should slide into a potato wedge with no resistance.
Step 7 – Gently stir
Once done, gently stir just enough to tuck some of the sauerkraut down between the potatoes. Do not overmix – you want to keep most of the wedges intact.
Step 8 – Taste and serve
Taste the dish and add a little salt only if needed. Sauerkraut is already salty, so go easy.
Serve the potatoes and sauerkraut hot, spooning some of the flavorful juices from the bottom of the slow cooker over each portion.
Watch your skeptical family members take their first bite and ask for seconds.
Tips for Best Results
These small details separate a good dish from a great one.
Do not rinse the sauerkraut – The juice is flavor. You want it. Rinsing removes the tangy, fermented character that makes this dish special. Lightly drain if it is swimming, but do not rinse.
Use bacon drippings if you have them – This is the secret to the best version of this dish. Bacon drippings add smoky, savory depth that butter or oil cannot replicate. Start saving your bacon grease. Keep it in a jar in the fridge.
Cut potatoes into thick, uniform wedges – Uniform size = even cooking. Thick wedges (1½ to 2 inches) hold their shape better than small chunks. Thin pieces may fall apart.
Do not peel the potatoes (unless you must) – The skins add texture, nutrition, and help the wedges hold their shape. If the skins are thick or dirty, peel them. Otherwise, leave them on.
Layer, do not mix – The layering matters. Sauerkraut on bottom. Potatoes in the middle. Fat on the potatoes. Sauerkraut on top. This allows the potatoes to cook in the kraut juices without becoming submerged.
Cook on LOW for the best texture – Seven to eight hours on LOW produces dramatically more tender potatoes and more mellow, flavorful sauerkraut than four hours on HIGH. LOW is worth the wait.
Do not overmix at the end – A gentle stir is all you need. Overmixing will break the potato wedges into mush. You want intact wedges, not mashed potatoes.
Taste before adding salt – Sauerkraut is salty. The bacon drippings (if using) add salt. Taste before reaching for the salt shaker. You probably will not need it.
Serve with something smoky or meaty – This dish is incredible alongside kielbasa, smoked sausage, pork chops, or bratwurst. The smoky meat and tangy kraut are a match made in heaven.
Creative Variations
Three ingredients is the starting point. Here is how to make this recipe your own.
Sausage and Kraut Potatoes
Add 1 pound of sliced kielbasa or smoked sausage to the slow cooker. Layer the sausage on top of the potatoes before adding the final sauerkraut layer. The sausage adds smoky, meaty flavor and turns this side dish into a complete one-pot meal.
Caraway Potato and Sauerkraut
Add 1 tablespoon of caraway seeds to the sauerkraut. Caraway is a classic pairing with sauerkraut in German and Eastern European cooking. It adds a licorice-like, slightly peppery note.
Apple and Sauerkraut Potatoes
Add 2 peeled, cored, and chopped Granny Smith apples to the sauerkraut. The apple adds sweetness and acidity that balances the tangy kraut. This is a classic German combination.
Onion and Garlic Potato Kraut
Add 1 large sliced yellow onion and 4 to 6 minced garlic cloves to the sauerkraut. The onion and garlic add savory depth and become sweet and tender during cooking.
Juniper Berry Potato Kraut
Add 1 tablespoon of crushed juniper berries to the sauerkraut. Juniper berries have a piney, slightly peppery flavor that is traditional in German sauerkraut dishes. This is an advanced flavor – try it if you are adventurous.
Beer and Kraut Potatoes
Replace the sauerkraut juices with ½ cup of beer (lager or pilsner) poured over the top. The beer adds malty, slightly bitter notes that complement the tangy kraut. The alcohol cooks off, leaving only flavor.
Smoked Paprika Potato Kraut
Add 1 teaspoon of smoked paprika to the bacon drippings before drizzling over the potatoes. The paprika adds smoky, slightly sweet depth. Use regular paprika if you do not have smoked.
Cheesy Potato Kraut
During the last 30 minutes of cooking, sprinkle 1 cup of shredded Swiss, Gruyère, or cheddar cheese over the top. Cover and let the cheese melt into the kraut and potatoes. The nutty, salty cheese balances the tangy sauerkraut beautifully.
Serving Suggestions
This potato and sauerkraut is a spectacular side dish. Here is how to serve it.
Alongside kielbasa or smoked sausage – The classic pairing. Grill, pan-fry, or bake the sausage. Serve it alongside the potatoes and kraut with a dollop of mustard. A Polish feast.
With pork chops or pork roast – Pork and sauerkraut are a classic combination. The tangy kraut cuts through the richness of the pork. Serve with applesauce on the side for extra sweetness.
With bratwurst and mustard – German-style. Grill or pan-fry bratwurst. Serve with the potatoes and kraut and a generous amount of spicy brown or Dijon mustard.
With schnitzel – Breaded and fried pork or veal cutlets. The crispy schnitzel against the soft potatoes and tangy kraut is incredible. A squeeze of lemon over everything.
As a vegetarian main – Serve the potatoes and kraut in a bowl with crusty bread for dipping. Add a dollop of sour cream or Greek yogurt for creaminess. A simple, satisfying meatless meal.
With rye bread and butter – A classic Eastern European combination. Pile the potatoes and kraut onto thick slices of dark rye bread. Top with a pat of butter. Pure comfort.
Alongside roasted chicken – The tangy kraut is a unexpected but delicious pairing with roast chicken. The acidity cuts through the richness of the chicken skin.
For breakfast – Top a bowl of potatoes and kraut with a fried egg and a sprinkle of fresh chives. The runny yolk mixes with the tangy kraut and soft potatoes. Breakfast of champions.
Storage and Reheating
This potato and sauerkraut makes fantastic leftovers. The flavors deepen overnight.
Refrigerator – Store in an airtight container for up to 4 days. The sauerkraut will continue to mellow, and the potatoes will absorb even more flavor.
Freezer – Freezing is not recommended. The texture of the potatoes changes significantly when frozen and thawed – they become grainy and watery. Make only what you will eat within a few days.
Reheating from fridge – The microwave is the easiest method. Heat in 60-second bursts, stirring between each, until hot throughout. The stovetop works too – warm in a covered saucepan over medium-low heat for 8 to 10 minutes. Add a splash of water or broth if the dish seems dry.
Do not overheat – Gentle reheating keeps the potatoes intact and the sauerkraut from becoming mushy. High heat can break down the potatoes.
The best leftover – Cold potatoes and sauerkraut straight from the fridge is surprisingly delicious. The flavors are even more concentrated. Eat it as a cold salad or pan-fry it in a skillet until crispy. Do not tell anyone I told you.
The Magic of Sauerkraut
If you are not familiar with sauerkraut, let me introduce you to one of the most underrated ingredients in the world.
Sauerkraut is simply cabbage that has been finely shredded and fermented with salt. The fermentation process creates lactic acid, which gives sauerkraut its signature tangy, sour flavor. It also creates beneficial probiotics (though, as mentioned, the slow cooker will kill those – you are cooking for flavor here).
Why does sauerkraut work so well in this dish?
The tang mellows – Raw sauerkraut can be aggressively sour. But when cooked low and slow, that sharp edge softens. The sauerkraut becomes mellow, savory, and complex. The sourness remains, but it becomes a background note rather than the main event.
The juices flavor the potatoes – As the sauerkraut cooks, it releases its juices. Those juices are packed with tangy, salty, umami flavor. The potatoes absorb those juices like a sponge, becoming infused with flavor from the inside out.
The texture softens – Raw sauerkraut is crunchy. Cooked sauerkraut is soft and silky. The long, slow cooking transforms the cabbage into something almost melt-in-your-mouth.
It pairs perfectly with pork fat – Sauerkraut and pork are a classic combination for a reason. The richness of bacon drippings, lard, or sausage balances the acidity of the kraut. The tangy kraut cuts through the fat. They are perfect partners.
If you have never cooked with sauerkraut before, this is the recipe to start with. It is forgiving, delicious, and will open up a whole new world of flavor.
Why Bacon Drippings?
You might wonder why this recipe specifies bacon drippings instead of a neutral oil or butter.
Here is why.
Flavor – Bacon drippings taste like bacon. They are smoky, savory, salty, and meaty. That flavor infuses the potatoes and sauerkraut. Butter is rich but neutral. Oil is even more neutral. Bacon drippings add a layer of flavor that nothing else can replicate.
Tradition – This is a peasant dish. Peasants did not have fancy oils. They saved every bit of fat from every piece of meat they cooked. Bacon drippings were a precious resource, used to add flavor and calories to otherwise humble ingredients like potatoes and cabbage.
Texture – Bacon drippings help the potatoes develop that soft, slightly caramelized exterior. The fat coats the potatoes, allowing them to cook evenly and develop a tender, almost buttery texture.
How do you save bacon drippings?
Cook bacon. Pour the hot grease into a heat-safe jar (a mason jar works perfectly). Let it cool slightly, then screw on the lid. Store in the refrigerator. It keeps for months. Use a spoon to scoop out what you need.
If you do not have bacon drippings, lard is the next best thing. Lard is rendered pork fat. It is available in the baking aisle or at Mexican grocery stores (look for “manteca”). Butter is third choice. Vegetable oil is last resort.
But seriously. Start saving your bacon grease. Your future self will thank you.
Frequently Asked Questions
Can I use red potatoes instead of russet or Yukon Gold?
Yes. Red potatoes are waxy and hold their shape very well. They will be firmer than russets but still delicious. Cut them into similar-sized wedges. Cook time is the same.
Do I have to peel the potatoes?
No. The skins add texture, flavor, and nutrition. If the skins are thick or dirty, peel them. Otherwise, leave them on.
Can I use sauerkraut from a can?
Yes. Canned sauerkraut works. It may be softer than refrigerated sauerkraut, but it still works. Drain it lightly. Do not rinse.
Can I use fresh cabbage instead of sauerkraut?
No. Fresh cabbage lacks the fermentation tang that defines this dish. You could make your own sauerkraut, but that takes weeks. Use prepared sauerkraut.
My potatoes turned to mush. What went wrong?
Either you cut the potatoes too small, you cooked them too long, or you used a waxy potato (like red potatoes) and cooked it like a russet. Next time, use russet or Yukon Gold and cut them into thick wedges. Check for doneness at 7 hours on LOW.
My potatoes are still hard. What went wrong?
Your potatoes may have been cut too large, or your slow cooker may run cool. Cut the potatoes into smaller wedges next time. Or cook for an additional hour on LOW.
Can I add meat to this dish?
Absolutely. Add sliced kielbasa, smoked sausage, bratwurst, or cooked pork to the slow cooker. Layer the meat on top of the potatoes before adding the final sauerkraut layer.
Can I make this in the oven?
Yes. Prepare the dish in a large Dutch oven or covered baking dish. Bake at 325°F for 2 to 2½ hours, until the potatoes are tender. Check occasionally and add a splash of water or broth if the dish seems dry.
Can I double this recipe?
Only if your slow cooker is 8 quarts or larger. A standard 6-quart slow cooker cannot hold 6 pounds of potatoes and 4 pounds of sauerkraut. Make two batches instead.
Is this recipe gluten-free?
Yes. Potatoes, sauerkraut, and bacon drippings are all naturally gluten-free. Check the label on your sauerkraut – some brands may add preservatives or flavorings that contain gluten. Most are safe.
Final Thoughts
Some recipes are complicated because they are trying to impress.
This recipe is simple because it does not need to try.
Three ingredients. A slow cooker. A little patience. That is all it takes to create a dish that has fed families for generations.
The potatoes become soft and creamy. The sauerkraut mellows into something savory and complex. The bacon drippings add smoky, meaty richness. And the whole thing tastes like Eastern European grandmothers are smiling down on you.
This is not fancy food. This is not pretentious food. This is honest, humble, delicious food that fills bellies and warms souls.
Serve it alongside kielbasa and mustard. Serve it with pork chops and applesauce. Serve it on its own with crusty rye bread.
However you serve it, serve it with love. Because that is what this food is – love, slow-cooked and served warm.
Now go find some sauerkraut.
Your slow cooker is waiting.