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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole with creamy sauce and a golden cheddar crust. Layer thin Yukon gold potatoes and sliced kielbasa, then bake until tender and bubbling.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 1 lb kielbasa
  • 3 lb Yukon gold potatoes
  • 1 onion
  • 4 garlic
  • 2 cup sharp cheddar shredded and divided
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 green onions for garnish
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and brown
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Brown the kielbasa rounds in a skillet, then set aside.
Mix the creamy sauce
  1. Whisk sour cream, cream of chicken soup, broth, garlic powder, and onion powder until smooth.
Layer and bake
  1. Layer half the potatoes in the dish, then top with half the onion and half the garlic.
  2. Add the kielbasa and pour over sauce, then sprinkle with 3/4 cup cheddar.
  3. Repeat the layers with the remaining potatoes, remaining onion, remaining garlic, and top with the remaining cheddar.
  4. Cover with foil and bake for 40 minutes at 375F, until the potatoes start to soften.
  5. Uncover and bake for 15 more minutes at 375F until golden and the potatoes are tender, with bubbling edges.
Finish
  1. Garnish with green onions and serve hot.

Notes

For the best texture, slice the Yukon gold potatoes thin and even so they bake at the same rate. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the potatoes can become grainy after thawing. For a lighter option, use reduced-fat sour cream and cheddar.