Creamy Slow Cooker Cheesy Bratwurst and Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, consider browning the bratwurst chunks in a skillet before adding them to the slow cooker, although this is optional. This extra step adds a caramelized exterior to the meat, which enhances the overall depth of the sauce.

If time allows, this quick sear can elevate the dish, but it is not strictly necessary for a delicious result. Always ensure the skillet is hot before adding the sausage to achieve the best color.

Adjust the amount of sauerkraut based on personal preference for acidity. If the meal is being prepared for guests who prefer a milder flavor, start with a smaller portion of sauerkraut and increase it only if desired.

The onion soup mix is quite salty, so there is typically no need to add extra salt during the cooking process. Always taste the sauce once the cooking is finished and adjust the seasoning with freshly cracked black pepper if desired before serving.

Variations

• Smoked Sausage Variation: Substitute the raw bratwurst with pre-cooked smoked sausage. Adjust the cooking time to 2 hours on low, as the sausage only needs to be heated through and the potatoes cooked.
• Vegetable Addition: Add sliced carrots or parsnips during the assembly phase to introduce extra sweetness and texture to the dish, complementing the savory bratwurst and potatoes perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the food cools to room temperature within 2 hours before placing it in the refrigerator.

Freezer

Freezing is not recommended as the cream-based sauce and potatoes may change texture upon thawing.

Reheat

Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring occasionally until heated through.

Transfer any leftovers to an airtight container. Allow the food to cool at room temperature for no more than 2 hours before placing it in the refrigerator. The creamy sauce may thicken slightly when chilled, which is normal. When stored correctly, the dish will retain its flavor and texture for up to three days, making it a convenient option for quick future meals throughout the busy work week.

This dish is an excellent candidate for making ahead, as the flavors often meld and improve after sitting in the refrigerator overnight. Prepare the dish as directed, allow it to cool completely, and then store it in the refrigerator.

When ready to serve, reheat it gently on the stovetop or in the microwave. If the sauce seems too thick after reheating, add a small splash of heavy cream or broth to restore the desired creamy consistency.

Serving ideas

Serve this dish hot, straight from the slow cooker, to ensure the cheese remains perfectly melted and the sauce is at its most luxurious consistency.

It pairs beautifully with a side of crusty bread or a simple green salad to balance the richness of the creamy potato and sausage combination. The presentation is rustic and inviting, making it a wonderful centerpiece for a casual family dinner or a relaxed gathering with friends.

Consider garnishing the plates with a sprinkle of fresh chopped parsley or chives to add a pop of color and freshness. The bright, herbaceous note of the fresh herbs contrasts well with the savory, creamy profile of the main dish. Serve individual portions in wide, shallow bowls to showcase the beautiful texture of the potatoes and the melted cheese, ensuring each guest receives a generous helping of the flavorful sauce.

Frequently asked questions

Recipe card

Creamy Slow Cooker Cheesy Bratwurst and Potatoes

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb raw bratwurst, cut into chunks
• 1 lb baby red potatoes, halved
• 1 cup sauerkraut, drained
• 1 packet onion soup mix
• 1 cup heavy cream
• 1 cup Swiss cheese, shredded

Instructions

1. Place the raw bratwurst chunks into the bottom of the slow cooker. Add the halved baby red potatoes and the drained sauerkraut on top of the sausage. Distribute the ingredients evenly to ensure uniform cooking during the process.
2. Sprinkle the onion soup mix evenly over the sausage and potato mixture. Pour the heavy cream over the ingredients. Cover the slow cooker and cook on low for 4 hours or on high for 2 hours until the potatoes are fork-tender and the bratwurst reaches 160°F (71°C).
3. Once the cooking time is complete, sprinkle the shredded Swiss cheese over the top of the hot mixture. Replace the lid for 5 minutes to allow the cheese to melt into the creamy sauce before serving immediately while hot and steaming.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

18.5 g

Carbohydrates

22 g

Fat

34 g

Fiber

2.5 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.