Kielbasa and Potatoes (Hasselback)

Ingredients

4 4 servings (approx. 1 large potato with sausage and topping)

Preheat the oven to 425 degrees F.
Meanwhile, wash and scrub the potatoes, then pat dry.
Carefully slice the potatoes crosswise, in thin sections, stopping just before slicing all the way through.
Set the potatoes between two BBQ skewers or chopsticks to avoid slicing too far.
Place the prepared hasselback potatoes on a sheet pan.
Divide the olive oil in half and use one portion to brush the potatoes, coating as evenly as possible.
Season with salt and pepper to taste, then bake for 20 minutes or until the sliced potatoes start to fan out.
While the potatoes are roasting, slide the onion into thick slices.
Slice the kielbasa into bite-sized slices of even thickness.
After 20 minutes, remove the sheet pan with the potatoes and add the onions and kielbasa.
Return to the oven and bake for another 20 minutes.
To make the glaze, combine the remaining olive oil, mustard, apple cider vinegar, and brown sugar in a small dish and whisk to combine.
Remove the sheet pan from the oven and brush the onions and kielbasa with the glaze.
Before returning the sheet pan to the oven, add the shredded cheese to the tops of the potatoes.
Bake another 5-10 minutes, or until the cheese is melted and bubbling.
To serve, drain the sauerkraut and scatter it over the kielbasa so the residual heat can warm it.
Garnish with extra cheese and sprigs of fresh thyme.
Serve immediately with any remaining glaze for dipping.

Per serving