Description
This Kielbasa Sausage Cheesy Potato Casserole is a hearty and comforting one-pan bake featuring smoky kielbasa sausage, tender sliced potatoes, and creamy, cheesy layers. Perfect for weeknights, potlucks, or cozy cold weekends, this dish combines big flavors with minimal fuss, delivering a satisfying meal that feeds a hungry crowd.
Ingredients
Scale
Main Ingredients
- 1½–2 lb potatoes, peeled and thinly sliced (Yukon Gold or russet)
- 12–14 oz kielbasa sausage, sliced into coins
- 1 small onion, diced
- 2 cloves garlic, minced
- 1½ cups shredded cheddar cheese (or cheddar-jack blend)
- ½ cup sour cream
- ½ cup heavy cream or milk
- 2 tbsp butter, melted
- 1 tsp paprika (smoked if possible)
- Salt & black pepper, to taste
Optional Garnishes & Variations
- Chopped parsley or green onions for garnish
- Additional shredded mozzarella or Gruyère cheese for extra cheesiness
- Red pepper flakes or pepper jack cheese for spiciness
- Vegetables like broccoli, bell peppers, or spinach for added greens
- Buttered breadcrumbs or crushed Ritz crackers for crispy topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Par-cook Potatoes (Optional but Recommended): Simmer the thinly sliced potatoes in salted water for 5–7 minutes until they are just tender. Drain thoroughly to avoid excess moisture in the casserole.
- Brown Kielbasa: In a skillet over medium heat, sauté the sliced kielbasa sausage until it is lightly browned. Add the diced onion and cook until soft and translucent, then stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Mix the Sauce: In a bowl, blend together the sour cream, heavy cream or milk, melted butter, smoked paprika, salt, and black pepper. This creamy mixture will add moisture and flavor to the casserole layers.
- Assemble the Casserole: Layer half of the par-cooked potatoes evenly in the prepared baking dish. Spread half of the kielbasa, onion, and garlic mixture on top, followed by half of the creamy sauce and half of the shredded cheddar cheese. Repeat these layers with the remaining potatoes, kielbasa mixture, sauce, and cheese.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven for 35 minutes. This allows the ingredients to meld and the potatoes to cook fully.
- Bake Uncovered: Remove the foil and continue baking for another 15–20 minutes until the casserole is bubbly and the cheese on top is golden and slightly crisp.
- Rest and Serve: Let the casserole sit for 10 minutes before serving to allow it to set. Garnish with chopped parsley or green onions if desired, then serve and enjoy.
Notes
- Par-cooking the potatoes helps ensure they cook fully and evenly while baking.
- Use smoked paprika if possible to enhance the smoky flavor profile.
- Substitute heavy cream with milk for a lighter version.
- Add vegetables like broccoli or spinach for increased nutrition and flavor variety.
- For a crispy topping, sprinkle buttered breadcrumbs or crushed Ritz crackers during the last 15 minutes of baking.
- This casserole can be adapted for slow cooker use or modified for breakfast by adding eggs.
