Octoberfest Potatoes

Octoberfest potatoes turn a humble pan of au gratin into something with real personality. Bratwurst, whole grain mustard, and a splash of beer give the cheese sauce a deep German accent that you just do not get from a boxed mix.

This is a stick to your ribs side dish that holds its own next to almost any main. It also stretches into a casual dinner all by itself with a green salad alongside.

Shred your own cheddar from a block; pre-bagged shreds have anti-caking starch that keeps the sauce from going silky.

Why You’ll Love These Octoberfest Potatoes

• The beer and mustard sauce tastes like a German beer hall in casserole form
• Every forkful has creamy potato, melty cheddar, and a little bite of sausage
• These Octoberfest potatoes reheat beautifully, so leftovers are a gift

Ingredient Notes

These are quick notes on the players that matter most; the exact measurements in the recipe card tell the full story. A good whole grain mustard does a lot of heavy lifting here, so reach for one you genuinely like.

• Potatoes sliced thin so they cook through and soak up the sauce; skins on is fine
• Bratwurst removed from the casing and browned for that savory backbone
• Heavy beer like a dark lager or amber for malty depth
• Whole grain mustard plus a little Dijon for tang and texture
• Cheddar cheese freshly shredded from a block for the smoothest melt

You only need a heavy pan or Dutch oven for the sauce and a 9×13 baker for the oven. A sharp knife or mandoline makes the thin potato slices much faster.

How to Make Octoberfest Potatoes

Making Octoberfest potatoes is really two easy parts: a quick beer cheese sauce on the stove, then a layered bake in the oven. Here is the friendly overview before you dig into the recipe card.

1. Heat the oven to 350 degrees and grease a 9×13 baker
2. Brown the bratwurst, then cook the onion in butter for 3 to 4 minutes
3. Cook the flour and butter a few minutes, then whisk in milk, beer, and mustards for about 5 minutes until it thickens
4. Stir in the cheese, then fold the sausage and onion back in
5. Layer half the potatoes, half the sauce, then repeat, seasoning each layer
6. Cover and bake 1 hour, uncover, and bake 30 more minutes until golden

This bake serves 8 as a side, and you can assemble it earlier in the day and refrigerate before baking. If you do, add about 10 minutes to the covered time since it starts cold.

Storage Options

This Octoberfest potato bake keeps well, which makes it a smart make-ahead. Cool it fully before covering so condensation does not water down the sauce.

1. Refrigerate covered for up to 4 days
2. Freeze portions, well wrapped, for up to 2 months
3. Reheat in a 325 degree oven until hot through, or microwave single servings

Variations & Substitutions

The beauty of these Octoberfest potatoes is how easy they are to tweak for what you have on hand. A few simple swaps change the whole mood of the dish.

1. Swap the bratwurst for smoked kielbasa or a spicy sausage
2. Use a non-alcoholic dark brew or extra broth in place of beer
3. Try gruyere or a smoked gouda mixed with the cheddar
4. Stir in a handful of caramelized onions for extra sweetness

What to Serve with Octoberfest Potatoes

Because Octoberfest potatoes are so rich, they shine next to something bright and a little acidic. A crisp salad or roasted vegetable keeps the plate balanced.

1. A sharp vinegar slaw or a tangy cucumber salad
2. Roasted greens or a side of slow roasted garlic tomatoes
3. A pretzel roll and good mustard for true Oktoberfest spirit
4. For a lighter veggie main night, pair with curried sweet potatoes topped with a fried egg

Still have a few questions before you start? Here are the ones I hear most about this dish.

Once you taste that golden, bubbly top with its savory sausage and beer cheese sauce, this becomes the dish people ask you to bring. Bake it once and it earns a permanent spot in your fall rotation.

A Beautiful Bite

Octoberfest Potatoes

4.77 from 13 votes

Octoberfest Potatoes, Au gratin potatoes amped up with bratwurst, beer and whole grain mustard.

Prep:25 minutes mins

Cook:1 hour hr 30 minutes mins

Total:1 hour hr 55 minutes mins

Servings:8 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 3 lbs potatoes sliced thin (I left skins on
• ▢ 1 lb bratwurst removed from casing
• ▢ 3 Tbsp butter divided
• ▢ ⅓ cup onion diced
• ▢ 2 heaping Tbsp flour
• ▢ 2 cups milk
• ▢ 1.5 cup heavy beer
• ▢ 2 Tbsp whole grain mustard
• ▢ 1 Tbsp dijon mustard
• ▢ 10 oz cheddar cheese freshly shredded (the pre-shredded bagged stuff isn’t as lovely)
• ▢ salt and pepper to taste

Instructions 

• Preheat oven to 350º.
• Grease a 9×13 baker and set aside. In a heavy pan or dutch oven, brown sausage. Once sausage is fully cooked, remove from heat and place on a plate. Set aside.
• Add 1.5 Tbsp butter to the same pan you cooked the sausage in and cook onions over medium high heat. Cook for 3-4 minutes until lightly browned. Remove from pan and place on same plate as cooked sausage.
• Add 1.5 Tbsp butter to the same pot you’ve been cooking in. Over medium high heat, cook flour for several minutes. Once it starts browning a bit, add milk, beer and the mustards. Cook for five minutes until it starts to thicken a bit.
• Add cheese, salt and pepper. Do not over salt as you will be salting the potatoes in the baker as well.
• Add sausage and onion. Mix to combine. Remove from heat.
• Place half of the potatoes into the baker and season with salt and pepper. Pour one half of the cheese/sausage mixture over the potatoes. Place the remaining potatoes on top, season with salt and pepper again and cover with the remaining sauce.
• Cover with foil and bake for one hour at 350º. Remove foil and cook for another 30 minutes until fully browned. Serve hot.

Nutrition

Serving: 1servingCalories: 543kcalCarbohydrates: 35gProtein: 22gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 96mgSodium: 841mgPotassium: 1042mgFiber: 4gSugar: 4.5gVitamin A: 29900IUVitamin C: 28.1mgCalcium: 3670mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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