Sheet Pan Wisconsin Brats with Potatoes and Cheese Curds Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider tossing the potatoes and onions in a light dusting of dried herbs like thyme or rosemary before adding them to the pan.

While the butter provides plenty of richness, a small sprinkle of kosher salt and freshly cracked black pepper over the vegetables before roasting can help enhance their natural flavors and ensure the entire dish is well-seasoned from the start.

If you prefer a deeper golden color on your bratwurst, you can place the sheet pan under the broiler for the final minute of cooking, but watch it extremely closely as the cheese and sausages can go from perfectly browned to burnt in a matter of seconds.

Keeping the pan on the middle rack of your oven is generally the best way to achieve even browning without the risk of burning the delicate cheese curds.

Variations

• Spicy Sausage Variation: Substitute standard bratwurst with spicy Italian sausage or hot links for an added kick. The bold spices in the sausage complement the sweetness of the roasted onions perfectly, creating a more complex flavor profile without changing the cooking method.
• Herb-Roasted Variation: Add a tablespoon of fresh chopped rosemary or thyme to the melted butter before drizzling it over the potatoes. The herbaceous notes elevate the dish, giving it a sophisticated aroma that pairs excellently with the richness of the cheese curds.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freezing is not recommended as the texture of the potatoes and cheese curds will degrade significantly.

Reheat

Reheat gently in a 350°F (175°C) oven until warmed through, or use a microwave on medium power for short intervals until heated.

If you have leftovers, allow them to cool completely at room temperature for no more than two hours before transferring them to an airtight container. This helps maintain the texture of the potatoes and prevents the cheese from becoming overly rubbery when reheated. Keeping the dish in a sealed container will also prevent it from absorbing other odors in your refrigerator.

You can prepare the vegetables and sausages earlier in the day by cutting and placing them on the sheet pan. Cover the pan tightly with plastic wrap or foil and store it in the refrigerator until you are ready to cook.

When you are ready, simply remove the cover, drizzle with the melted butter, and place directly into the preheated oven. Add a few extra minutes to the roasting time to account for the cold temperature of the ingredients.

Serving ideas

Serve this dish directly from the sheet pan for a rustic, casual presentation that keeps everything warm. Use a metal spatula to portion the bratwurst and vegetables onto plates, making sure to scrape up any of the delicious, cheesy drippings from the bottom of the parchment paper.

This meal is hearty enough to be served on its own, but it also pairs beautifully with a side of simple green salad or some crusty bread.

Because the dish is quite rich, consider serving it with a side of acidic or bright-flavored vegetables to balance the palate. A quick slaw or some pickled vegetables can provide a refreshing contrast to the savory sausages and melted cheese. Ensure that everyone is served while the cheese is still warm and gooey, as this is when the texture and flavor of the dish are at their absolute peak.

Frequently asked questions

Recipe card

Sheet Pan Wisconsin Brats with Potatoes and Cheese Curds

Prep 10 minCook 35 minRest 5 minTotal 50 minServes 4

Ingredients

• 4 links bratwurst
• 1 lb baby potatoes, halved
• 1 large yellow onion, cut into wedges
• 1 cup cheese curds
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper to ensure easy cleanup. Arrange the bratwurst links, halved baby potatoes, and onion wedges in a single, even layer across the prepared sheet pan. Ensure the vegetables are evenly distributed around the sausages to promote uniform roasting and browning throughout the cooking process.
2. Drizzle the melted butter evenly over the bratwurst and vegetables. Place the sheet pan in the center of the preheated oven. Bake for approximately 25 to 30 minutes, or until the potatoes are fork-tender and the bratwurst are browned. Remove the pan from the oven carefully and scatter the cheese curds over the top of the sausage and vegetable mixture.
3. Return the sheet pan to the oven for an additional 5 minutes, or until the cheese curds are melted and bubbling. Ensure the internal temperature of the bratwurst reaches 160°F (71°C) when checked with a meat thermometer. Remove the pan from the oven and let the dish rest for at least 5 minutes before serving to allow the juices to redistribute for the best flavor and texture.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

22 g

Carbohydrates

35 g

Fat

38 g

Fiber

4 g

Sugar

3 g

Sodium

1150 mg

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