Ingredients
Scale
- 8 oz. bacon (chopped)
- 5 beer brats
- 2 onions (medium dice, (3 cups, 750g))
- 4 garlic cloves (minced (2 tbsp))
- 1½ tsp salt
- 1 tsp black pepper (freshly cracked)
- 2 lb. gold potatoes (washed, roughly peeled, and 1–2 inch cubed, (907g))
- 2 cups chicken broth (16oz.)
- 1 tsp dried parsley
- ½ tsp dried thyme
Instructions
- Prepare and chop all the ingredients. Adjust oven rack to the bottom and preheat to 300°F.
- In a Dutch oven, heat over medium and add the bacon, cooking for about 10-15 minutes until crispy. Remove bacon with a slotted spoon, leaving grease in the pan.
- Sear the beer brats in the same pan for about 3-4 minutes on each side until browned. Remove and set aside.
- Add onions, garlic, salt, and pepper to the pan and cook for 3 minutes until softened.
- Layer the potatoes on top of the onion mixture, then pour in the chicken broth and sprinkle with parsley and thyme. Stir gently to combine.
- Return the brats and bacon along with any drippings to the top of the potato mixture.
- Cover the Dutch oven and bake in the oven for 1 hour and 30 minutes.
- Remove the lid and bake for an additional 30 minutes to crisp the top.
- Skim off excess oil if desired and serve the hearty mixture in bowls, dividing evenly.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
This dish can be made ahead of time and reheated for serving.
Feel free to add other vegetables such as carrots for added flavor.
Pair with a crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 165 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 2g
- Sodium: 1350mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg