German-American Brunch Potato Casserole

(Kartoffel Auflauf)

By’s Inga

(12 servings)


1 pound HOT sausage (I like Jimmy Dean’s brand of HOT sausage)

1½ cups diced yellow or white onions [not sweet onions]

2 boxes Brat-Kartoffeln [I like Dr. Willi Knoll brand of sliced German potatoes]

Custard: 8 jumbo or extra large eggs, scrambled

2/3 cup heavy whipping cream

1 8-ounce package shredded sharp cheddar cheese

2 Tbl fresh parsley, very finely chopped

(there is typically no need to add salt and pepper)


In a large nonstick pan, break up the sausage and brown it over medium heat. Add the diced onions to the sausage and continue sautéing until the onions are softened. Add the potatoes and gently stir to allow the potatoes to separate. Put the sausage, onion, and potato mixture into a non-stick pan [12 x 8 x 2] and allow to cool while you prepare the custard.

To make the custard: In a bowl, scramble the eggs; then add the cream, parsley and cheese. Pour the custard over the potato, onion, and sausages mixture in the pan. Gently jiggle the pan so the custard can evenly distribute through the pan.

Bake: Place in a 350ºF pre-heated oven for 45 minutes. The crust will be golden brown. Allow to rest for up to 5 minutes. Cut into 12 even portions.

Serve with a salad tossed with vinaigrette.