Bratwurst Casserole
Savor the hearty comfort of this Bratwurst Casserole, a satisfying dish that layers savory bratwurst, tender parboiled russet potatoes, and a luscious homemade cheddar cheese sauce. Infused with aromatic spices and creamy richness, this casserole is baked to golden, bubbly perfection with a sprinkling of parmesan on top. Perfect for busy weeknights or cozy gatherings, each bite combines the smoky flavor of browned bratwurst with the velvety texture of a thick and cheesy roux. Ready in just over an hour, this crowd-pleasing meal serves six and pairs beautifully with a crisp green salad or roasted vegetables. Discover how to transform simple ingredients into a comforting casserole masterpiece that will quickly become a family favorite. Keywords: bratwurst casserole, cheesy potato casserole, bratwurst recipe, comfort food, easy casserole recipe.
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Recipe Information
Ingredients
- 4 pieces bratwurst sausages
- 4 large russet potatoes
- 1 medium yellow onion
- 2 cloves garlic cloves
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups sharp cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 1 tablespoon olive oil
- 0.5 cup parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a light coating of oil.
Bring a large pot of salted water to a boil. Peel and slice the potatoes into 1/4-inch thick rounds. Parboil the potatoes for 5 minutes, then drain and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the bratwurst sausages and sear them until browned on all sides, approximately 5 minutes. Remove the sausages from the pan and slice them into 1/2-inch pieces.
In the same skillet, add the butter and melt over medium heat. Stir in the chopped onion and minced garlic, sautéing until softened, about 3–4 minutes.
Sprinkle the flour into the skillet and cook, stirring constantly, for 1 minute to form a roux. Gradually pour in the chicken broth and milk, whisking to combine, and bring the mixture to a simmer. Continue cooking until slightly thickened, about 5 minutes.
Reduce the heat to low and add the cheddar cheese, stirring until melted. Season the sauce with salt, pepper, and dried thyme.
In the prepared baking dish, layer half of the parboiled potato slices. Top with half of the bratwurst slices and pour half of the cheese sauce over the top. Repeat with the remaining potatoes, bratwurst, and cheese sauce.
Sprinkle the grated parmesan cheese evenly over the top of the casserole.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbly.
Allow the casserole to rest for 5–10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 50.9 g | 18% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 441 mg | 34% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
