- 2 yukon gold potatoes, diced
- 2 Tablespoons butter
- 1 onion, finely chopped
- 1/2 Cup shredded carrot
- 3 shallots, chopped
- 1 garlic clove, minced
- 14 Ounces vegetable broth
- 1/3 Cup flour
- 1 Cup cream
- 1 Teaspoon caraway seeds, crushed
- 1/4 Teaspoon black pepper
- 16 Ounces sharp Cheddar, grated
- 1 Tablespoon spicy brown mustard
- 2 Teaspoons horseradish
- 4 cooked bratwursts, halved lengthwise and sliced
- 12 Ounces beer
Boil the potatoes in a small sauce pan until tender. Drain and set aside.
Set a large saucepan over medium heat and melt the butter. Add onion, carrot, and shallots. Cook, stirring occasionally, until the onion is very soft, about 10 minutes. In the last 5 minutes of cooking, add the garlic.
Whisk together the broth and flour until smooth. Stir into the onion mixture.
Add the cream, caraway seeds, and pepper to the pan. Cook over medium heat for 5 minutes, until thickened, stirring frequently. Make sure it doesn’t boil over.
Reduce the heat to low and stir in the cheese, mustard, and horseradish. Cook, stirring often, until the cheese has melted, making sure it doesn’t come to a boil.
Stir in the brats, beer, and potatoes. Cook, stirring often, until it’s heated through.
Garnish with additional shredded cheese, cayenne, and paprika.