Dutch-Style Potato Bake

I found this recipe on the companyscoming.com website. The intro states that it is a dish inspired by a similar Dutch dish in which the ingredients are mashed together and eaten 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. (Metric measurements were given too, which are: 1.25L potato, 500ml apple, 375ml sauerkraut, 50ml cooking oil, 10ml Dijon, 2ml salt, 1ml black pepper, 30ml green onion.)

• Ready In: 1 hr 15 mins
• Serves: 5
• Yields: 5 1-cup servings

Ingredients

• 5  cups potatoes, peeled and chopped
• 2  cups tart apples, chopped (Granny Smith is a good choice)
• 1 1⁄2 cups sauerkraut, rinsed and drained
• 3  tablespoons  cooking oil
• 2  teaspoons Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 3  slices bacon, cooked crisp and crumbled
• 2  tablespoons green onions, thinly sliced

Directions

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.