Wednesday, March 30, 2011

Braun Bon Brown Good Smothered Potatoes

Seasoned potatoes, layered with onion and smoked sausage and slow simmered on the stovetop. Top layer of potatoes pictured.

Brown Good Smothered Potatoes

I feel so blessed to have so many of you email me with amazingly sweet notes, and often we correspond back and forth for no reason except just to chat. I am always humbled that you take the time from your busy date to write and it really means the world to me. I am especially honored when you share your own treasured recipes - sometimes new things to try, sometimes new ways to try things. Nell, one of our readers from south Louisiana, is one such reader and she provided me with this wonderful recipe that I think you will really enjoy.

While I've certainly done smothered potatoes and even with sausage before, I had never heard of the name Braun Bon potatoes, nor have I cooked them layered like this. Apparently, the word brun is French for brown, braun is German for brown, while bon is French for good, and it doesn't surprise me at all to see that combination of languages coming out of Cajun country. Most folks are aware of the French influences in southern Louisiana, but few know about the rich history of German settlements along the Mississippi River in south Louisiana.

When I asked Nell if she knew anything of the history of this recipe or the how it came to be, she credited it to the literal translation of Brown Good Potatoes and to the source, her own mother in law, as just being good ole Cajun cooking, although she tells me that she got the recipe itself from her cousin's husband, Gerald Collins, also from Terrebonne Parish. And good ole Cajun cooking it sure is - simple ingredients, one pot cooking. Thanks so much Nell and Gerald for sharing this wonderful recipe and allowing me to bring it to the readers here.

Here's how to make them.

First thing that you'll want to do is cut up the sausage and potatoes. I used a half pound of Conecuh brand sausage, though a good Louisiana andouille or even plain ole smoked sausage would be great too. I would definitely go with a spicy sausage for this dish though. Slice both the potatoes and the sausage fairly thin.

Throw about a half cup of water in the bottom of a pot and add 1/3 of the cut up onion. Top that with a layer of potatoes.

Season lightly with some seasoning salt and toss half of the sliced sausage on top.

Do another layer - another 1/3 of the onion and a layer of potatoes.

Sprinkle with seasoning and add the rest of the sausage.

Add the rest of the onion, the rest of the potatoes.

And sprinkle more seasoning on top. Cover and cook for 20 minutes on medium, then reduce to medium low and let it go for another 40 to 45 minutes.

Uncover and scoop out.

Bottom Layers Pictured

I loved this! I literally could have set the pot right in front of me and ate the whole thing all my self, I swear. It was easy, and yet despite its simplicity, extremely flavorful and a delicious side dish that The Cajun and I thoroughly enjoyed. I served this as a side dish with some sirloin steaks that I had marinaded in my Cajun Steak Marinade and grilled. Add a salad or a green veggie like broccoli, asparagus or green beans to round it out.

Recipe: Braun Bon Smothered Potatoes (Brown Good Potatoes)

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 1 hour | Yield: About 4 to 6 servings

  • 3 to 4 large baking potatoes, peeled
  • 1/2 pound of andouille or other smoked sausage
  • 1/2 cup of water
  • 3 cups of chopped onion
  • Seasoning salt (like Lawry's or Season All)

Slice the potatoes into 1/4-inch rounds; set aside. Slice the smoked sausage into very thin rounds, about 1/8-inch; set aside. In the bottom of a cast iron Dutch oven or other heavy bottomed pot, add the water. Top that with 1/3 of the chopped onions. Top this with about 1/3 of the potatoes in a layer and sprinkle with the seasoning salt. Top with about half of the thinly sliced smoked sausage and repeat layers. Onion, potatoes, seasoning salt, smoked sausage. Top with the remaining layer of potatoes and season. Do not stir.

Place pot over medium heat, cover and cook for 20 minutes. Without opening lid or stirring, lower heat to medium low and cook an additional 40 to 45 minutes, or until potatoes are tender.

Cook's Note: I used Conecuh sausage though any good andouille or other Cajun sausage is good. I also used Lawry's seasoning salt.

To Bake: Prepare as above, cover and bake at 375 degrees F for about an hour or until potatoes are tender through.

Variation: Whisk together an envelope of brown gravy mix with recommended water and pour over top before final simmer or bake.


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Posted by on March 30, 2011

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  1. This is my kind of dish - hard to beat taters, onions, and sausage, and next morning topped with a couple of eggs - yum.

  2. Yum! I agree with Big Dude. Yummy the next morning with eggs. Can't wait to give this a try.

    Mary, you just amaze me. Thank you for sharing your wonderful talents with us. You are THE BOMB!

  3. I'm with you on eating the whole thing. Sounds wonderful. I've never made a smothered potato type dish...another bookmarked. :-)

  4. This looks terrific! I think I'll try this on Sunday.

    Thanks for all your fantastic recipes!

  5. Sounds like a plan Larry!

    Bev, you just made my day - I love you LOL! Seriously, my hips thank you!! :)

    Lea Ann, these were hard for me to stop eating, for real! Let me know what you think when you try them.

    You're welcome Cathy - thanks for reading!!

  6. This sounds like such a good,down home dish. Can't wait to make it. We can't get Conecuh brand sausage out here in CA, but I use another spicy sausage. Thanks to Nell for sending this in!!


  7. Hi Marsha! Yes, any smoked sausage will do - use your favorite because it does infuse into the potatoes and leaves behind a simply marvelous flavor. Enjoy!

  8. Another really yummy looking recipe! Love it!

  9. That looks absolutely fantastic! I can't wait to give it a try.

  10. oh, yum! thanks for sharing girls! anne

  11. Being from south LA (Baton Rouge) I love smothered pototoes. Since every Friday during lent our dinner was Smothered Potatoes, scrambled eggs and homemade drop biscuts, I have never put sausage in it. Will try it with the sausage.

    note to Big Dude....there is usually no left-overs. you will have to dish those out first and hide them!

  12. Connie, had to LOL at that comment - that is so true!! The only reason we had any leftovers is cuz it's just the two of us, and even still it was hard for me to stay out of them!

  13. I didn't know it had a fancy name. We just say skillet potatoes. I make this too except slice the potatoes like short french fries. I am also very generous with black pepper (like any good Southern girl adds to everything lol) Budget, man, & kid friendly. Delish!

  14. Hey Mary!! I was so excited to see that you featured my mom's Braun Bon Potatoes recipe!!! Nell is an awesome southern and Cajun cook! Taught me everything I know 'bout cooking. She loves to share her recipes!! Thanks!!

  15. Hi Deana! My skillet potatoes are a bit different from smothered potatoes.

    If anybody tries this layered version in a skillet, makes sure you use a deep skillet, like a chicken fryer. I used a cast iron Dutch oven & loved the results.

    Since I was staying pretty true to Nell's recipe I just used the seasoning salt and no pepper. I'm glad too because the flavor was just marvelous as is and the spicy sausage provided plenty of bite! If you use a regular mild smoked sausage a little pepper would be a good addition.

    Hi! I am honored to feature Nell's recipe and you are one lucky gal to have learned at her elbow!! She has shared several recipes with me, so I look forward to sharing even more with y'all!!

  16. Wow now these are some awesome flavored potatoes, you cant get any better than sausage flavoring and homemade

  17. Funny story about the name and the source. This can't go wrong with the starring ingredients. This is the only other Nell I've heard of other than my mom.

  18. Thanks so much for posting this and thank you to Nell for sharing. I can't wait to try this. It looks delicious and SO easy.

  19. Your potato slices look perfect! Do you slice them by hand or do you use a gadget? I've been wanting to buy a good slicer that will make nice uniform slices and wondered how you did yours?? Thanks!

  20. Your potato slices look just perfect! Did you slice them by hand or did you use a gadget? I am really wanting to buy something that will help me with slicing things like that, so I wondered how you did yours. :)

  21. Hey Rhonda! I do have a mandoline though it is a cheaper version with not a lot of blade options. These I wanted a little thicker so I hand sliced them.

  22. Oh Mary this looks so good! I just printed it & hope to make it soon.

  23. OMG, I made this on yesterday for dinner for the hubby and I. This morning I took the left overs and made an omelet with them. All I can say is HEAVENLY! I'm from the New Orleans surrounding area so I chose to use Manda's smoke sausage. The only thing I did different was season my potatoes all together before creating my layers. Look forward to trying some other recipes from the site. Thanks

  24. So glad y'all enjoyed the recipe - thanks so much for taking the time to stop back by and say so!

  25. I made this last night for a get together with friends. Oh my goodness!!! Delicious!! I cooked mine a little differently though. I followed the recipe completely, except I baked mine in the oven at 450 degrees for roughly 30 minutes. YUM! Turned out great.

  26. So glad y'all enjoyed the potatoes - thanks so much for taking the time to stop back by and comment!

  27. Hello to all!
    Just wondering, has anybody tried to cook this in the oven? I am a little concerned about it sticking to the pot on the stove. With Christmas only a few weeks away, we are southerners and we LOVE our smoothered potatoes. I am looking forward to trying this recipe this year!
    Thank You & God Bless....

  28. Hi April! I haven't done them in the oven myself but I see no reason why you couldn't! These are very good. Be sure to check out my other recipe for smothered potatoes too:

  29. * Ms. Mary, OMG I tried this recipe as I said I would on Christmas Morning and let me say IT WAS A BIGG HIT! Even the kids ate it up, my cousins literally ate it down and I was surprised by them!

    * I also made the Sausage Gravy, and another BIGG HIT.... I am so glad that I had found your site, You Rock! Your talent has not went un-noticed and for that you've put smiles on many faces all over the world..... Especially here in the SOUTH :)

    **Thank You Again....

  30. * Ms. Mary, OMG I tried this recipe as I said I would on Christmas Morning and let me say IT WAS A BIGG HIT! Even the kids ate it up, my cousins literally ate it down and I was surprised by them!

    * I also made the Sausage Gravy, and another BIGG HIT.... I am so glad that I had found your site, You Rock! Your talent has not went un-noticed and for that you've put smiles on many faces all over the world..... Especially here in the SOUTH :)

    **Thank You Again....

    1. Hi April! I know... who would think such simple ingredients would be so good, right? I'm so glad you enjoyed these potatoes and the sausage gravy too and thanks so much for your sweet comments. I appreciate you so much!!

  31. Oh my goodness this looks delicious! Thank you for sharing Mary and Nell.
    I am going to pork up, if I don't get some exercise and I know myself I'm not going to, from all of these wonderful recipes here!! I'm a food addict!
    Thank you again Mary! Love you, love your website and love your cooking!!!

  32. Yum yum yum.... I'm a born & raised Louisiana Girl from right smack in Cajun Country. This recipe sounds awesome. I'm actually trying it out right now. Instead of seasoned salt, though...I'm using what else but Tony Chachere's Cajun Seasoning...and bacon instead of sausage!! I browned my bacon prior to layering, though. Hoping it comes out as good (if not better...haha)..... Thanks for this yummy recipe!!!


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