Oven Baked Cast Iron Skillet Beer Brats & Potatoes

Name: Oven Baked Cast Iron Skillet Beer Brats & Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2-3 Tbs bacon grease or high heat oil; 2 cloves fresh garlic, crushed; 1 medium onion, chopped; 5-6 medium sized potatoes, cut into wedges. My favorite are Yukon Gold, but you can use whatever you want. Peel or not peel - that's up to you. We prefer peeled potatoes.; 6 - 8 bratwurst; salt & pepper to taste

By Michelle Marine

on Mar 08, 2016, Updated Jan 07, 2025

25 Comments

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Easy, One Skillet Oven Meal - Potatoes & Beer Brats. Start it on the stove top, finish it in the oven, it's an easy and delicious one skillet meal.

This easy one skillet oven meal is perfection in a dish if you like oven baked beer brats and potatoes. Get the ingredients and try this recipe soon!

You know I’m all about delicious food that doesn’t mess up a lot of dishes, is easy to prepare and still tastes great. If you like potatoes and beer brats – this is the recipe for you!

Beer Brats & Potatoes, cooked in the oven. One dish skillet meal.

Since I grow a lot of potatoes in my garden, I have to find ways to use them up. This meal accomplishes that nicely! To make this dish, all you need is oil {or bacon grease}, fresh garlic, onions, potatoes, brats, salt & pepper and condiments – I’m a mustard gal (I did grow up in Germany) and I love Boetje’s Dutch Stone Ground Mustard.

It’s made locally in the Quad Cities and is fabulous. It’s so good I’ve given it as Christmas presents! By the way, they aren’t paying me to endorse their product – I just happen to really love this mustard. If you like a real mustard too, I highly recommend trying Boetje’s. But anyway, the prep is pretty simple and once you put the skillet in the oven, you can clean your kitchen and relax for a bit! Let’s get started!

Cast Iron Skillet Oven Baked Beer Brats & Potatoes

Saute onions and garlic in bacon grease until fragrant, 3-4 minutes.

First, preheat your oven to 425. Then, heat up or bacon grease (or grapeseed oil) over medium heat. Add a couple cloves crushed fresh garlic and a chopped onion. Saute until fragrant – about 3-4 minutes. Remove onions and garlic from the pan so you don’t fry them to a crisp after adding the potatoes.

An aside about cooking on an Induction Cook-top.

By the way, I’ve been cooking on an induction cook-top since we moved into the Passive-Aggressive House in September and I LOVE IT! I never thought I would like an electric cook-top this much, but the induction is really amazing. I can’t believe how responsive it is and how quickly I can control the temperature.

I can literally stop a pot from boiling over in mid-boil-over if I’m standing by the stove and reduce the temperature quickly! Also, because only the burner area under the pot gets hot, the cook-top is very easy to clean (nothing gets accidentally baked on while I’m cooking) and I’m not worried about my kids burning themselves on the cook-top. I’m really thrilled with my induction cook-top.

Start the potatoes for the oven beer brats and potatoes on the stove top.

But back to the recipe. 😉

After you’ve removed the onions and garlic from the pan, you might need to add a bit more oil or bacon grease. Then, add the sliced potatoes wedges, cover and cook for 3-5 minutes. Resist the urge to stir.

Cook the potatoes covered for several minutes, then flip, cover, and cook for a few minutes more.

After 3-5 minutes, uncover, flip the potatoes, cover them back up, and cook for 3-5 more minutes.

After several more minutes of cooking, give the potatoes another good flip, put the onions back in the skillet and get ready for the brats.

Now add the onions and get ready for the brats!

Finally, put your brats on top, slip into your preheated oven (425) and bake for 35-45 minutes. Flip the brats about half way through the baking time and stir up the potatoes while you’ve got the skillet out of the oven too.

Yield: 6

Oven Baked Cast Iron Skillet Beer Brats & Potatoes

Easy one dish meal started on the stove-top and finished in the oven.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

2-3 Tbs bacon grease or high heat oil
2 cloves fresh garlic, crushed
1 medium onion, chopped
5-6 medium sized potatoes, cut into wedges. My favorite are Yukon Gold, but you can use whatever you want. Peel or not peel - that's up to you. We prefer peeled potatoes.
6 - 8 bratwurst
salt & pepper to taste

Instructions

Preheat the oven to 425.
Heat up bacon grease or grape seed oil over medium heat
Add garlic and onion and saute until fragrant - about 3-5 minutes. Remove garlic and onion from skillet.
Turn heat up to medium-high, add more bacon grease if necessary, then add the potato slices.
Cover and cook for 3-5 minutes. Then, uncover, flip the potatoes, cover back up and cook for 3-5 more minutes. Use the longer cooking time if you like your potatoes a little burned and crispy like I do, or the shorter time if you prefer them not to get a little burned.
Turn off the heat. Put the garlic and onions back on the potatoes and give it all a good stir.
Top with bratwurst and place in the oven to bake about 30-40 minutes.
Flip the brats about halfway through cooking time and also stir the potatoes.
Serve with condiments and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 733Total Fat: 49gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 96mgSodium: 1052mgCarbohydrates: 53gFiber: 5gSugar: 3gProtein: 21g

Serve it up with a tossed salad and a nice green veg and enjoy! I know I’m odd because I prefer wine with my brats, but you should enjoy a nice beer with this meal. 😉