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1
In small saucepan, boil potatoes til tender, drain, set aside.
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2
Meanwhile, in a large saucepan, heat the butter over medium heat.
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3
Add onion, carrot and shallots; reduce heat to medium-low.
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4
Cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. Add garlic during last 5 minutes.
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5
In a large screwtop jar, mix broth and flour, shaking until smooth.
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6
Stir into onion mixture.
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7
Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently.
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8
Gradually stir in cheese, mustard and horseradish, reduce heat to low.
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9
Cook and stir until cheese melts, but do not boil.
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10
Stir in brats, 12 oz. beer, and potatoes.
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11
Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.
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12
Garnish with additional shredded cheese, if desired.
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13
Garnish with a sprinkling of cayenne or paprika if desired.
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14
*Note: When cooking the brats: First brown in pan with just a bit of oil, then add 1 cup beer and simmer til done. Remove brats from beer and cut and slice. *Save beer broth to add to pot, as much or little as you like, for thickness.
