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Ingredients
Scale
- 8 oz. bacon (chopped)
- 5 beer brats
- 2 onions (medium dice)
- 4 garlic cloves (minced)
- 1½ tsp salt
- 1 tsp black pepper (freshly cracked)
- 2 lb. gold potatoes (washed, roughly peeled, and cubed)
- 2 cups chicken broth
- 1 tsp dried parsley
- ½ tsp dried thyme
Instructions
- Gather and prepare all ingredients. Move a rack to the bottom of the oven and preheat to 300°F.
- Heat the Dutch oven over medium heat. Add the bacon and cook for 10-15 minutes until crispy. Remove the bacon and set aside, leaving the grease in the pan.
- Sear the brats in the hot pan for 3-4 minutes until browned, then remove and set aside.
- Add the onions, garlic, salt, and pepper to the pan, cooking for about 3 minutes until the onions soften.
- Layer the cut potatoes over the onions, then pour in the chicken broth and sprinkle with parsley and thyme, stirring to combine.
- Top with the brats, bacon, and any drippings.
- Cover the Dutch oven and bake in the preheated oven for 1 hour and 30 minutes.
- After 1 hour and 30 minutes, remove the lid and cook for an additional 30 minutes to crisp the top.
Notes
This dish can be made ahead and reheated for an easy weeknight dinner.
Feel free to add different vegetables like carrots or parsnips for added flavor.
Pair with a loaf of crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 165 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg