Dutch-Style Potato Bake

By EdieK

Ingredients

• Chopped peeled potato 5 cups 1.25 L
• Chopped peeled tart apple 2 cups 500 mL
• (such as Granny Smith)
• Sauerkraut, rinsed and drained 1 1/2 cups 375 mL
• Cooking oil 3 tbsp. 50 mL
• Dijon mustard 2 tsp. 10 mL
• Salt 1/2 tsp. 2 mL
• Pepper 1/4 tsp. 1 mL
• Bacon slices, cooked crisp and crumbled 3 3
• Thinly sliced green onion 2 tbsp. 30 mL

Details

Servings 5
Adapted from companyscoming.com

Preparation

Step 1

Toss first 7 ingredients in large bowl. Transfer to greased 9 x 13 inch (23 x 33 cm) pan. Bake in 400°F (205°C) oven for about 1 hour, stirring occasionally, until potato and apple are tender and starting to brown.

Scatter bacon and green onion over top.

1 cup (250 mL): 250 Calories; 10.0 g Total Fat (6.0 g Mono, 2.5 g Poly, 1.5 g Sat); 5 mg Cholesterol; 35 g Carbohydrate; 5 g Fibre; 5 g Protein; 681 mg Sodium