No boxed potato side dishes are going to find space on your pantry shelves ever again after you try this recipe.
1 package fresh Johnsonville Original Bratwursts
3 cups Yukon Gold potatoes, sliced
1 1/2 cups milk
1 cup shredded medium sharp cheddar cheese
6 tbsp. butter, divided
1/4 cup flour
1 tbsp. BBQ dry rub
Pre-heat your smoker to 225 F.
Smoke brats until done. Use as low a temperature as possible. It’s important to cook at a temperature low enough that the casings on the brats do not split. If the casings split all the flavorful goodness will drip out. Remove from smoker when done and allow to rest until almost room temperature.
While brats are cooling bring a large pot of salted water to a boil. Reduce heat to a mild simmer and add the potato slices. Cook potatoes for five minutes or until almost fork tender. Drain potatoes and return to pot.
When brats are cooled, slice into ½ inch thick slices.
Fry the brat slices in a pre-heated hot cast iron skillet until golden brown. Using a strainer remove the brat slices from the skillet, adding them to the potatoes in the pot, leaving any drippings in the pan. Add 3 tbsp. of butter to the drippings and stir gently until melted. Add 1/4 cup flour and whisk until combined with the butter and drippings. Add milk and stir/whisk until thickened. Add shredded cheese and stir to combine.
Pour thickened cheese mixture into the pot with the potatoes and brat slices. Stir gently to combine and coat everything.
Return potatoes and brats to the cast iron skillet, wipe off any excess cheese mixture on the outside of the skillet.
Bake at 350 F in the oven or back on the smoker or grill until hot and golden brown on the top.
Notes: If you’re using a charcoal grill cook with indirect heat at as low a temperature as you can get. Make sure to use wood to add a little smoke flavor.