Hearty Bratwurst and Cheese Fondue Board with Smashed Potatoes

This hearty board is packed with all the flavors of fall-juicy bratwurst, crispy smashed potatoes, tangy pickled cabbage and a creamy cheese fondue for dipping. It’s perfect for hosting or a cozy night in.

Serve everything on a large platter with toasted baguette slices and fresh apple slices for a crowd-pleasing meal that’s as fun to assemble as it is to eat.

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Ingredients

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Multicolor PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

18 ounce Pork BratwurstView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. In a medium microwave-safe bowl, combine shredded red cabbage, red wine vinegar, 1 teaspoon sugar, salt and pepper. Microwave for 1 minute. Set aside to pickle, stirring occasionally.
2. Place the sealed bag of potatoes in the microwave and cook for 8 minutes until mostly tender. Carefully remove the bag (use a towel or mitt) and open, watching for steam. While potatoes cook, halve the baguettes lengthwise. Core and thinly slice the apple.
3. Toss the cooked potatoes in the bag with a drizzle of oil. Transfer to a lightly oiled baking sheet and spread in an even layer. Using the bottom of a glass or a potato masher, smash each potato to about ½-inch thick. Drizzle with more oil and season generously with salt and pepper. Roast on the top rack until browned and crispy, 15-20 minutes. After 10 minutes, add the baguettes cut side down directly to the middle rack and toast until golden, 5-7 minutes. For extra crispiness, flip the potatoes during the last 5 minutes.
4. While potatoes roast, heat a drizzle of oil in a large pan over medium heat. Add the bratwurst and cook, turning occasionally, until browned all over, 6-8 minutes. Reduce heat to low, cover and cook until cooked through, 5-7 minutes more. Remove from heat and keep covered.
5. In a small pot, heat the cream sauce base over medium-high heat until gently bubbling, 1-2 minutes. Reduce heat to medium, stir in cheddar cheese until melted. Season with salt and pepper. Remove from heat and cover to keep warm.
6. Slice the bratwurst into 4 pieces each. Cut the baguettes lengthwise into 1-inch-thick slices, then halve crosswise to make spears. Arrange the bratwurst, baguette spears, smashed potatoes, pickled cabbage and apple slices on a large platter. Serve with the cheese fondue and Dijon mustard for dipping.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any smoked or cooked sausage like kielbasa or chicken sausage works well.

How do I make the pickled cabbage ahead of time?

Prepare the cabbage mixture and refrigerate for up to 2 days. Serve cold or at room temperature.

Can I substitute the cheese fondue?

Absolutely. Try using a store-bought cheese sauce or a simple melted cheese dip.