Bratwurst Casserole
A comforting and hearty bake featuring savory bratwurst, tender potatoes, and tangy sauerkraut, all smothered in a rich, creamy cheese sauce. Perfect for a chilly evening, this one-pan meal brings a taste of German-American comfort food to your dinner table.
For 6 servings
7 steps. 25 minutes total.
- 1
Preheat your oven to 375°F (190°C)
- a.Lightly grease a 9x13 inch baking dish.
- 2
Step 2
- a.Cook the potatoes
- b.Place the sliced potatoes in a large pot and cover with cold, salted water.
- c.Bring to a boil and cook for 10-12 minutes, or until just fork-tender. Be careful not to overcook them.
- d.Drain the potatoes well and set aside.
- 3
Step 3
- a.Brown the bratwurst
- b.While the potatoes are boiling, heat the olive oil in a large skillet over medium-high heat.
- c.Add the bratwurst and cook for 6-8 minutes, turning occasionally, until browned on all sides. They do not need to be cooked through.
- d.Remove the brats from the skillet and slice them into 1/2-inch thick rounds.
- 4
Step 4
- a.Make the cheese sauce
- b.In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
- c.Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to make a roux.
- d.Gradually whisk in the milk and chicken broth until smooth. Bring the sauce to a simmer and cook, stirring frequently, until it thickens, about 5-7 minutes.
- e.Remove from the heat and stir in the Dijon mustard, caraway seeds (if using), salt, and pepper. Add 1.5 cups of the shredded cheddar cheese and stir until melted and smooth.
- 5
Step 5
- a.Assemble the casserole
- b.Spread half of the cooked potatoes in the bottom of the prepared baking dish.
- c.Layer with half of the sliced bratwurst and half of the drained sauerkraut.
- d.Repeat the layers with the remaining potatoes, brats, and sauerkraut.
- e.Pour the cheese sauce evenly over the entire casserole.
- f.Sprinkle the remaining 1/2 cup of cheese on top.
- 6
Step 6
- a.Bake the casserole until it is hot, bubbly, and the top is golden brown, about 25-30 minutes.
- 7
Let the casserole rest for 10 minutes before serving
- a.This allows it to set and makes it easier to serve. Garnish with fresh parsley.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure you drain the sauerkraut very well, squeezing out excess liquid to prevent a watery casserole.
- 2Don't boil the potatoes until they are mushy; they should be just tender as they will continue cooking in the oven.
- 3Browning the bratwurst before slicing adds a deep, savory flavor to the dish.
- 4For a smoother sauce, add the milk and broth slowly while whisking continuously to avoid lumps.
- 5This casserole can be assembled up to a day in advance. Cover and refrigerate, then add 10-15 minutes to the baking time.
Adapt it for your goals.
Gluten free
To make this gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend to thicken the sauce.
quickQuick
For a faster version, use pre-cooked bratwurst and canned, drained sliced potatoes. This significantly cuts down on the prep and cook time.
vegetarianVegetarian
Use your favorite plant-based sausages in place of bratwurst and substitute vegetable broth for the chicken broth.
healthyHealthy
For a lighter option, use turkey bratwurst, skim milk, and a reduced-fat cheddar cheese.