Traditional Dutch Sauerkraut and Potato Stamppot Recipe

The Spruce Eats
Serves: 4 Save

Ingredients (8)

  • 3 1/3 pounds ( 1 1/2 kilograms ) starchy potatoes, such as russet
  • 3/4 pound ( 350 grams ) lean, unsmoked cured bacon , zuurkoolspek
  • 1 3/4 pounds ( 750 grams ) sauerkraut
  • 2 cups ( 475 milliliters ) milk
  • 2 tablespoons unsalted butter
  • Salt , to taste
  • Freshly ground black pepper , to taste
  • 1 cup ( 40 grams ) celery leaves , selderieblad, to taste (see Tips)

Ingredient Facts and Health Benefits

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Directions

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