German Potato Nachos Recipe

When I first thought of nachos with a German twist, I knew crispy potatoes had to take the place of tortilla chips.

These German Potato Nachos combine oven-roasted potato slices with smoky bratwurst, tangy sauerkraut, and a drizzle of creamy beer cheese sauce.

The result? A hearty, comforting Oktoberfest-inspired appetizer that’s perfect for sharing with friends (and pairs beautifully with a cold beer).

This recipe combines classic German ingredients with the fun concept of nachos, making it perfect for gatherings or a cozy night in.

The use of olive oil, garlic powder, and a splash of German lager or pilsner enhances the overall taste.

Jump to Recipe

Recipe Highlights

This recipe is a fun fusion of Tex-Mex comfort food and classic German flavors. Golden potato rounds form the base, topped with melted cheese, sausage, and sauerkraut for a loaded platter that feels festive and indulgent.

• Potato slices are baked until crisp instead of chips.
  .
• Topped with bratwurst, sauerkraut, and beer cheese.
  .
• Perfect Oktoberfest recipe for parties and gatherings.
  .
• Easy to customize with extra toppings like green onions or mustard drizzle.
  .
• Shareable, fun, and totally irresistible.

Delicious German-Inspired Nachos

German Potato Nachos bring a delightful twist to the classic nacho experience.

Using Yukon Gold or Russet potatoes sliced into ¼-inch rounds as the base, these nachos are both hearty and satisfying.

The combination of crispy potato rounds topped with sliced bratwursts, tangy sauerkraut, and a blend of melted cheeses creates a dish that is perfect for any gathering.

With the addition of olive oil, garlic powder, and a splash of German lager or pilsner, the flavors come together beautifully.

This dish can be prepared in about 45 minutes, making it an excellent choice for a cozy night in or a lively get-together.

Ingredients That Shine

The ingredients for German Potato Nachos are simple yet impactful.

Starting with the potatoes, the Yukon Gold or Russet varieties provide a creamy texture that complements the toppings perfectly.

Sliced into rounds, they become crispy and golden when baked, serving as the ideal foundation for the dish.

Bratwursts, sliced into rounds, add a savory depth, while the yellow onion brings sweetness when sautéed.

Sauerkraut introduces a tangy contrast, balancing the richness of the melted cheeses.

A mix of shredded mozzarella or cheddar cheese ensures a gooey, satisfying experience, while green onions add a fresh crunch on top.

Ingredient Notes

• Potatoes (Yukon Gold or Russet) – These roast up crispy on the outside while staying tender inside, making them the perfect “nacho chip” replacement.
  .
• Bratwurst or smoked sausage – Adds smoky, savory depth; pan-seared for extra flavor.
  .
• Sauerkraut – Brings brightness and tang that balances richness (drain well).
  .
• Beer cheese sauce – Creamy, melty, and unmistakably Oktoberfest.
  .
• Mozzarella or cheddar cheese – Helps bind the toppings and adds gooey texture.
  .
• Green onions – Fresh garnish for color and bite.
  .
• Yellow onion – Used when caramelizing with sausage for extra sweetness.

How to Make My German Potato Nachos

1. Prepare potatoes – Slice potatoes into ¼-inch rounds. Toss with olive oil, salt, and pepper. Arrange on a baking sheet in a single layer and roast at 425°F until golden and crisp, about 25–30 minutes.
   .
2. Cook bratwurst – Slice bratwurst into rounds and sear in a skillet with yellow onion until browned.
   .
3. Make beer cheese sauce – Melt butter in a saucepan, whisk in flour, then slowly add beer and milk. Stir in cheddar cheese until smooth. Season with Dijon mustard, garlic powder, salt, and pepper.
   .
4. Assemble nachos – Layer roasted potato slices on a platter, top with bratwurst and onion mixture, sauerkraut, shredded cheese, and a drizzle of beer cheese sauce.
   .
5. Bake briefly – Return to oven for 5 minutes until cheese melts. Garnish with green onions and serve hot.

Preparation Made Easy

Preparing these nachos is straightforward and requires minimal fuss.

Begin by preheating the oven and tossing the potato slices in olive oil, garlic powder, salt, and pepper.

Spreading them in a single layer on a baking sheet allows for even baking, resulting in perfectly crispy rounds.

While the potatoes bake, cook the sliced bratwursts in a skillet until browned, then add the yellow onion to soften.

This step enhances the overall flavor profile, making each bite a delightful experience.

A Creamy Cheese Sauce

The cheese sauce is a highlight of this dish, adding richness and creaminess.

In a saucepan, whisk together all-purpose flour, German lager or pilsner, and whole milk over medium heat until thickened.

Incorporating shredded sharp cheddar cheese and Dijon mustard creates a smooth, velvety sauce that ties all the ingredients together.

This sauce is drizzled over the assembled nachos, ensuring that every bite is packed with flavor.

Layering for Success

Assembling the nachos is where the fun begins.

On a large serving platter, layer the baked potato rounds, followed by the bratwursts, sautéed onions, and sauerkraut.

Finally, sprinkle the shredded mozzarella or cheddar cheese generously over the top.

After pouring the creamy cheese sauce over everything, a final bake in the oven allows the cheese to bubble and turn golden, creating an irresistible presentation.

Serving and Enjoying

Once out of the oven, let the nachos cool slightly before garnishing with chopped green onions.

This adds a pop of color and freshness to the dish.

Serve alongside a pint of German lager for the ultimate pairing, enhancing the flavors of this delightful creation.

German Potato Nachos are not just a meal; they are an experience that brings people together.

Perfect for sharing, this dish is sure to impress and satisfy everyone at the table.

Tips for the Best German Potato Nachos

Always roast potato slices until deeply golden for maximum crispiness. Drain sauerkraut thoroughly to avoid sogginess.

Use freshly shredded cheese instead of pre-shredded for a smoother melt. Serve immediately, as the potatoes lose crispness if left too long.

Storage and Warming of Leftovers

German Potato Nachos are best eaten fresh, as potatoes lose crispness. If needed, store leftovers in the fridge for up to 2 days and reheat in a 375°F oven until hot.

Avoid microwaving, which makes the potatoes soggy.