Cheesy Kielbasa Potato Casserole
Hearty layers of smoked kielbasa, tender potatoes, and a creamy cheddar sauce bake into a bubbly, weeknight-ready casserole. Cozy, cheesy, and crowd-pleasing.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1.25 lb smoked kielbasa sausage, sliced cut into 1/2-inch rounds
- 2.25 lb russet potatoes, peeled and sliced about 1/4-inch thick
- 1.25 tsp kosher salt divided
- 2 tbsp unsalted butter
- 1 cup yellow onion, chopped
- 2 tsp minced garlic
- 2.5 tbsp all-purpose flour
- 0.75 cup chicken broth
- 0.75 cup whole milk
- 0.75 cup sour cream room temperature if possible
- 1 tsp paprika
- 1 tsp dried parsley
- 0.75 tsp black pepper freshly ground
- 2.5 cup sharp cheddar cheese, shredded divided
- 0.5 cup green onions, sliced for topping
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Boil the sliced potatoes in well-salted water until just tender, 8–10 minutes. Drain and set aside.
- Warm the olive oil in a large skillet over medium-high heat. Brown the kielbasa 4–5 minutes; remove to a plate.
- Melt butter in the same skillet. Sauté onion until softened, 3–4 minutes. Stir in garlic for 30 seconds.
- Sprinkle in flour and cook, stirring, 1 minute to form a roux.
- Whisk in broth and milk gradually. Simmer, stirring, until slightly thickened, 2–3 minutes.
- Take the pan off heat. Stir in sour cream, paprika, parsley, 1 tsp salt, pepper, and 1.5 cups cheddar until smooth.
- Fold potatoes and browned kielbasa into the sauce until coated.
- Transfer to the baking dish and scatter the remaining cheddar on top.
- Bake until bubbling and lightly golden, 20–25 minutes. Broil 1–2 minutes for deeper color if desired.
- Rest 10 minutes. Finish with green onions and the remaining salt to taste. Serve warm.
Notes
Variation: Add 1 teaspoon Dijon mustard to the sauce for a subtle tang. For extra richness, swap half the cheddar with smoked Gouda. Storage: Refrigerate leftovers in an airtight container up to 4 days; reheat covered at 325°F until hot, adding a splash of milk if needed.
This recipe is an original creation inspired by classic Cheesy Kielbasa Potato Casserole flavors. All ingredient ratios and instructions are independently developed.