This Bratwurst Potato Scallion Casserole is a quick and easy meal that’s hearty and full of great flavor. Furthermore, 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.This dish is hearty, flexible, and bursting with flavor. Whether you serve it as a main dish with a side salad or a smaller portion as a tasty side, this casserole promises satisfaction.
Imagine layers of tender potatoes and gooey cheese mingling with a savory mix of pan-fried bratwurst and scallions, all smothered in a rich cream sauce. Sounds divine, right? Trust us, it tastes even better than it sounds!
Choose your wurst.
I personally use beef bratwurst, but feel free to get creative. Chicken, turkey, or even vegetarian sausage works just as well. And the cheese? Well, that’s entirely up to you. Swiss cheese is classic, but go wild with your favorite variety. Want extra cheesy goodness? Pile it on. Prefer a lighter touch? That’s fine too. This casserole bends to your will.
The best part? This Bratwurst Potato Scallion Casserole comes together in under an hour. So it’s erfect for those nights when time isn’t on your side, but hunger is knocking loudly. The prep is straightforward, the baking time is minimal, and the results are spectacular.
Layer the casserole with thinly sliced potatoes, a generous handful of shredded cheese, and that golden-brown bratwurst and scallion mixture. Then, the cream sauce pours over, filling the gaps and promising to bake into creamy perfection. Pop it in the oven, and in no time, your kitchen smells like heaven.
When it comes out, bubbly and golden, it’s hard to resist diving in immediately. However, give it a moment to set, then dig in. The flavors meld together in a way that’s comforting and satisfying, perfect for any time of year.
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.
Like this Bratwurst Potato Scallion Casserole? So good, right? Also, check out some of these other delicious recipes:
RADISH SCALLION FRITTERS WITH YOGURT DIP
EVERYTHING CHICKEN SCHNITZEL WITH SCALLION CREAM CHEESE SAUCE
SHEET PAN ORANGE OREGANO CHICKEN WITH BRATWURST
