Apple Sauerkraut Potato Bake

Printed from: www.grandmotherskitchen.net

Ingredients

Serves: 3

3-4 medium red potatoes (or your choice of potato varieties)

2 Tablespoons butter (or good quality olive oil)

1 medium red apple, chopped coarsely

2 cups sauerkraut, drained and rinsed or unrinsed as you prefer, but not squeezed dry

1/4 cup water

1 Tablespoon maple syrup

1 Tablespoon regular mustard

Directions

1. Wash all produce in vinegar and water.

2. Chop potatoes into wedges or halves.

3. Dice onions, and chop apples into small coarse pieces.

4. The potatoes will be parboiled, so first boil water in a medium - large pot and boil potatoes for 15 minutes or until just tender. Remove, drain and coat with a drizzle of good quality olive oil or a spoonful of butter.

5. Pre-heat oven to 325F.

6. Heat a medium pan or Dutch oven. Add butter and then onions and sauté until translucent.

7. Add chopped apples and sauté with the onions until they caramelize a little bit.

8. Add sauerkraut, water, maple syrup, mustard and mix well. Bring to a boil. Reduce heat.

9. When the water has cooked off, turn off heat.

10. In a small-medium casserole dish, make layers starting with the sauerkraut mixture, then the potatoes, then the sauerkraut, more potatoes and ending with a bit of the sauerkraut.

11. Bake for 15-20 minutes.

12. Serve as is or with hot sauce, sour cream or plain yogurt.

13. Delicious served with a green salad, and pickled beets if you have them.