Octoberfest Potatoes

Octoberfest Potatoes 3 lbs potatoes (sliced thin (I left skins on) 1 lb bratwurst, removed from casing 3 Tbsp butter, divided ⅓ cup onion, diced 2 heaping Tbsp flour 2 cups milk 1.5 cup heavy beer 2 Tbsp whole grain mustard 1 Tbsp dijon mustard 10 oz cheddar cheese, freshly shredded (the pre-shredded bagged stuff isn't as lovely) salt and pepper to taste Preheat oven to 350º. Grease a 9x13 baker and set aside. In a heavy pan or dutch oven, brown sausage. Once sausage is fully cooked, remove from heat and place on a plate. Set aside. Add 1.5 Tbsp butter to the same pan you cooked the sausage in and cook onions over medium high heat. Cook for 3-4 minutes until lightly browned. Remove from pan and place on same plate as cooked sausage. Add 1.5 Tbsp butter to the same pot you've been cooking in. Over medium high heat, cook flour for several minutes. Once it starts browning a bit, add milk, beer and the mustards. Cook for five minutes until it starts to thicken a bit. Add cheese, salt and pepper. Do not over salt as you will be salting the potatoes in the baker as well. Add sausage and onion. Mix to combine. Remove from heat. Place half of the potatoes into the baker and season with salt and pepper. Pour one half of the cheese/sausage mixture over the potatoes. Place the remaining potatoes on top, season with salt and pepper again and cover with the remaining sauce. Cover with foil and bake for one hour at 350º. Remove foil and cook for another 30 minutes until fully browned. Serve hot.