Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons butter
  • 1 sweet yellow onion (uniformly sliced )
  • Pinch of sugar
  • 1 medium sweet potato (cut into 1-inch cubes)
  • 1 tablespoon olive oil
  • Salt and pepper
  • 12 ounces bratwurst links (about three to four links, depending on the size)
  • 5 cups cooked spaetzle
  • 1 ½ cups grated havarti
  • 1 ½ cups grated Gruyere
  • Fresh sage (chopped, for garnish)

Instruction

  • In a skillet over medium-low heat, melt the butter and then add sliced onions and pinch of sugar. Stir to coat. Continue to let the onions cook until caramelized. Don't mess with the onions too often but give them a stir about every five to eight minutes. This process takes some time, so it's best to start on the onions while prepping the other ingredients.
  • Heat oven to 425 degrees. Toss sweet potato cubes with olive oil and salt and pepper. Roast until soft, about 20 minutes.
  • Cut the bratwurst lengthwise and remove the ground bratwurst from the casing. Over medium heat, cook the bratwurst until no longer pink, about 10-15 minutes. As the brat cooks, break up with a spoon to crumble. Once cooked, move bratwurst to a paper towel-lined plate.
  • Heat oven to 400 degrees. Grease a 9-inch-by-13-inch baking dish or 12-inch cast-iron skillet. Layer half of the cooked spaetzle and top with half of the havarti and Gruyere. Spread half of the bratwurst crumbles, roasted sweet potato cubes and caramelized onions on top. Repeat for the last remaining layer.
  • Bake until the cheese melts, about 15-20 minutes. Top with plenty of fresh chopped sage for added fall flavor. Enjoy!