Kielbasa Sausage Cheesy Potato Casserole
Smoky kielbasa, tender Yukon Gold potatoes, and sharp cheddar come together in a creamy sauce for a comforting casserole that's on the table in under an hour. Perfect for busy weeknights.
Equipment
- 9x13 Baking Dish
- Large Skillet
- Large Pot
- Colander
- Whisk
Ingredients
- 1½ lbs kielbasa sausage, sliced into ½-inch rounds
- 3 lbs Yukon Gold potatoes, peeled and sliced ¼-inch thick
- 2 cups sharp cheddar cheese, shredded
- 1½ cups heavy cream
- 1 cup chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- ½ teaspoon smoked paprika
- to taste salt and black pepper
- 2 green onions sliced thin
Instructions
- Preheat oven to 375°F. Grease a 9x13 baking dish. Parboil the potatoes: place sliced potatoes in a large pot, cover with cold water, add salt, bring to a boil, then simmer for 5-7 minutes until fork-tender. Drain well.
- Brown the kielbasa: in a large skillet over medium-high heat, cook sliced kielbasa in a single layer for 3 minutes per side until browned. Transfer to a plate.
- Sauté aromatics: reduce heat to medium, add butter to the skillet, cook diced onion for 4-5 minutes until soft. Add garlic, cook 30 seconds. Sprinkle flour, stir, cook 1 minute.
- Make sauce: slowly pour in chicken broth while whisking, then add heavy cream, smoked paprika, salt, and pepper. Simmer 2-3 minutes until slightly thickened.
- Assemble: spread half the potatoes in the dish, layer half the sausage, pour half the sauce. Repeat layers. Top with shredded cheddar.
- Bake for 25-30 minutes until bubbly and golden. Optionally broil 2 minutes at the end.
- Let rest 10 minutes, garnish with green onions, serve.
Notes
Let the casserole rest 10 minutes after baking for clean slices. Parboil the potatoes just until fork-tender to avoid mushiness. Shred cheese from a block for the best melt. Use a mandoline for even potato slices. Refrigerate leftovers for up to 4 days; reheat in a 350°F oven for 15 minutes.