SAUSAGE POTATO BAKE

Ingredients

• ​6 unpeeled medium red potatoes
• 1 tbsp canola oil
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 lb (0.5 kg) bratwurst sausages
• 1 tbsp canola oil
• 2 cups sliced onions
• 1 1/2 cups julienned yellow bell peppers
• 1 tbsp fennel seed, crushed
• 1 tbsp mustard seed
• 1 tsp smoked paprika
• 12 cups fresh spinach
• 2 tbsp salted butter
• 2 tbsp all-purpose flour
• 2 cups milk (2%)
• 1 cup shredded smoked Gouda cheese, divided
• 1/2 tsp freshly ground pepper
• 1/4 tsp salt
• 1/4 cup sliced green onion

Directions

1. Preheat oven to 400°F.
2. Combine potatoes, 1 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper in a large bowl; toss until coated. Place potatoes in centre of a large piece of foil on a rimmed baking sheet. Bring edges of foil together to form a package; close all edges with tight double folds.
3. Bake until potatoes are almost tender, about 30 - 40 minutes.
4. Meanwhile, place sausages on a non-stick foil-lined rimmed baking sheet.
5. Bake until sausages are cooked through, about 20 minutes.
6. Open potato package. When cool enough to handle, cut potatoes into 1 inch chunks. There should be about 5 cups; set aside.
7. Heat 1 tbsp oil in a Dutch oven over medium heat. Add onions, yellow peppers, fennel seed, mustard seed and paprika; sauté until vegetables are softened, about 5 minutes. Add half of spinach and cook, stirring, until spinach wilts. Add remaining spinach and cook, stirring, until spinach wilts. Transfer spinach mixture to a large heatproof bowl; set aside.
8. To prepare sauce, melt 2 tbsp butter in same pan over low heat. Add flour and cook, stirring, for 2 minutes. Add milk, 1/2 cup at a time, stirring constantly. Stir in 1/2 cup cheese, 1/2 tsp pepper and 1/4 tsp salt; cook, uncovered, stirring occasionally, for 10 minutes.
9. Meanwhile, when cool enough to handle, slice sausages into 1/2 inch thick pieces. Add sausages and potatoes to spinach mixture; stir to combine. Add sauce to sausage mixture; stir to combine. Spoon mixture into a greased 9x13 inch baking dish. Sprinkle with remaining 1/2 cup cheese and green onion.
10. Bake, uncovered, for 20 minutes or until cheese is melted and mixture is heated through.