German Lasagna

well, its really a casserole, but since its in layers, thats what my hubby started calling it and it stuck.
Ingredients:
1 package Johnsonville [and ONLY Johnsonville] Brats.
1 jar or bag of kraut
5 medium potatoes.
peel the skin off the brats and cut them in 1 inch chunks and thoroughly cook.
I have a slicer to do my potatoes, but you essentially want to cut them like potato chips only thicker, like a 1/4 inch each.
into an oven safe dish, place juice from the kraut and a bit of kraut, then place some brat chunks, then a layer of uncooked potatoes. repeat till all are in the dish, hopefully ending with a layer of brats and topped with the last of the kraut to keep everything moist. be sure to pour any left over juice over the whole business, that helps with moisture too.
cook at 350 for about 30 minutes or so, its luscious and fragrant and the potatoes taste really good with the kraut and brats. great on a cold evening!! have a beer with that too if you drink, good combination.