Dutch-Style Potato Bake
By
Vickie Parks
@Northwestgal
2
The recipe is inspired by a similar Dutch dish in which the ingredients are whipped together and served with sausage. In this quicker version, the ingredients are tossed together and baked tender to produce a flavorful dish featuring bacon, sauerkraut and tart apple as the highlights.
It's actually of Dutch origin, not German (but it was the closest cuisine, so I selected it).
It's actually of Dutch origin, not German (but it was the closest cuisine, so I selected it).
Rating:
☆☆☆☆☆ 0 votes
Serves:
5
Prep:
15 Min
Cook:
1 Hr
Method:
Bake
Ingredients
- 5 c
- potatoes, peeled and chopped
- 2 c
- tart apples, chopped (granny smith is good)
- 1 1/2 c
- sauerkraut, rinsed and drained
- 3 Tbsp
- cooking oil
- 2 tsp
- dijon mustard
- 1/2 tsp
- salt
- 1/4 tsp
- black pepper
- 3 slice
- bacon, cooked crisp and crumbled
- 2 Tbsp
- green onions, thinly sliced
Step-By-Step
1Toss together the potatoes, apples, sauerkraut, oil, mustard, salt and pepper. Transfer to a lightly greased 9x13-inch (23x33cm) baking dish.
2Bake at 400°F (205°C) for 1 hour, stirring occasionally, until potato and apple are tender and just starting to brown.
3Scatter crumbled bacon and sliced green onion on top. Serve hot.
