Here’s a quick and easy meal that’s hearty and full of great flavor. It is also flexible. Served with a side salad, it makes a great main dish, served in a smaller portion, it makes a tasty side dish.
Layers of potatoes, cheese, and a pan-fried bratwurst spring onion mixture are smothered in a cream sauce and baked to perfection. What could be bad about that?
I used beef bratwurst for this casserole but you can use any type of sausage, turkey, chicken or vegetarian. Feel free to substitute the Swiss cheese in the recipe for your favorite variety and adjust the amount based on how cheesy you want the dish to be.
You can easily substitute scallions for this recipe if you cannot find spring onions. The dish comes together in under an hour so that’s a bonus for those of you who are pressed for time.
Bratwurst Potato Spring Onion Casserole
Ingredients
- 2 lbs potatoes
- 6 bratwurst
- 3 tablespoons unsalted butter divided
- 1 cup chopped spring onions, plus some for garnish
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup vegetable broth
- Kosher salt and freshly ground pepper to taste
- 1-2 cups shredded Swiss cheese depending on how cheesy you like your casserole
- vegetable oil to grease the casserole dish
Instructions
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Bring a pot of salted water to boil. Place the potatoes in the boiling water and cook for 20 minutes. Drain and set aside.
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Chop the bratwurst into pieces.
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Heat one tablespoon of butter in a medium-sized skillet, add the spring onions and saute for a few minutes.
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Add the bratwurst to the pan, mix to incorporate and fry for 5 minutes, until the bratwurst starts to turn brown. Remove from heat. Transfer the mixture to a plate and set aside. Reserve the pan.
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Grease a casserole dish (I used a 10" round, 3" deep casserole dish)
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Remove the skins from the potatoes and cut into thin slices. Place a layer of potatoes on the bottom of the dish, cover with the bratwurst/spring onion mixture, sprinkle half the cheese on top and cover again with a layer of potatoes.
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Preheat the oven to 425 degrees F.
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Heat the reserved pan. Add the remaining two tablespoons of butter.
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Sprinkle the flour into the pan and stir it around.
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Add the milk and the vegetable broth to the pan and bring to a boil, stirring. Reduce the heat and simmer for 3 minutes.
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Season with Kosher salt and freshly ground pepper to taste.
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Pour the sauce over the potatoes into the casserole dish.
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Evenly distribute the remaining shredded Swiss cheese over the top. Place in the oven and bake for 25 minutes.
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Remove from oven and let cool for 10 minutes before cutting and serving. Garnish with extra spring onion pieces if desired.
Crazy for Casseroles? Try these:
 |
Pear Potato Cheese Casserole |
 |
Sauerkraut Apple Potato Casserole |
 |
Schnitzel Casserole in Thyme Mushroom Cream Sauce |
 |
Parsnip, Carrot, Leek Horseradish Cream Casserole |
 |
Butternut Squash Ground Beef Casserole |
