Potato & Bratwurst Casserole | Hearty Baked Delight

Preheat the oven to 190 °C top/bottom heat. Thoroughly grease a large baking dish with 10 g of the butter. Peel the potatoes, cut them into approx. 3–4 mm thin slices, and parboil in lightly simmering salted water for about 8–10 minutes so they still have a slight bite. Then drain and let steam evaporate briefly.

Cut the bratwurst sausages into approx. 1 cm thick slices. Peel the yellow onion and slice into thin strips. In a pan, fry the bratwurst slices in the remaining butter (10 g) over medium to high heat for about 3–4 minutes until golden brown. Add the onion strips and sauté for another 2–3 minutes until translucent. Remove from the heat.

For the savoury mixture, stir the Schmand with the liquid whipping cream and the medium-hot mustard in a bowl until smooth. Generously season the sauce with fine table salt, freshly ground black pepper, and a pinch of ground nutmeg.