Dutch-Style Potato Bake

Dutch-style Potato Bake Recipe

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Vickie Parks


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).


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15 Min
1 Hr


  • 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
  • 1/4 tsp
    black pepper
  • 3 slice
    bacon, cooked crisp and crumbled
  • 2 Tbsp
    green onions, thinly sliced

How to Make Dutch-Style Potato Bake


  1. Toss together the potatoes, apples, sauerkraut, oil, mustard, salt and pepper. Transfer to a lightly greased 9x13-inch (23x33cm) baking dish.
  2. Bake at 400°F (205°C) for 1 hour, stirring occasionally, until potato and apple are tender and just starting to brown.
  3. Scatter crumbled bacon and sliced green onion on top. Serve hot.

Printable Recipe Card

About Dutch-Style Potato Bake

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: German
Other Tag: Quick & Easy

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