Pin
Kielbasa sausage cheesy potato casserole is the dish I reach for when my family craves ultimate comfort and nostalgia. Each forkful brings a blend of creamy cheddar sauce smoky savory kielbasa and tender russet potatoes. This casserole shows up at potlucks and holiday gatherings and always disappears in record time because everyone wants just one more bite.
The very first time I baked this was after a big winter football game and my husband was so smitten he grabbed seconds before I even made it to the table This recipe always wins over new guests
Ingredients
- Russet potatoes: Hold their shape and soak up rich sauce Choose ones that are firm with no green spots or blemishes
- Olive oil: Helps brown the kielbasa and enriches flavor Go with extra virgin if possible for the freshest taste
- Smoked kielbasa sausage: Adds classic smoky hearty bite Slice evenly for perfect browning and texture
- All purpose flour: Thickens the cheese sauce making it smooth Sift before using to avoid clumps
- Unsalted butter: Brings silkiness and helps brown the roux Select a high quality butter for the best base
- Minced garlic: Lends bold warming aroma Freshly minced is the most fragrant
- 2 percent milk: Keeps sauce creamy but not too heavy Use whole if you prefer richer sauce
- Heavy cream: Rounds out the sauce with extra body Make sure it is very fresh for best results
- Ground cumin: Provides an earthy subtle note Use a newly opened spice jar for better aroma
- Garlic powder: Boosts garlicky flavor for deep savory layers
- Salt: Seasons every component evenly Use kosher salt for better control
- Cracked black pepper: Brings subtle heat and depth Always crack fresh
- Cheddar cheese soup: Shortcut ingredient for ultra creamy cheesy sauce Choose your favorite brand
- Shredded sharp cheddar cheese: Melts best when freshly shredded from a block Look for a good aged cheddar
Step-by-Step Instructions
- Prep the Potatoes:
- Peel and cube russet potatoes into even sized chunks Bring a large pot of salted water to a boil and simmer potatoes until they are fork tender which usually takes about seven minutes Drain thoroughly and arrange them in a lightly greased nine by thirteen baking dish
- Brown the Kielbasa:
- Heat olive oil in a large skillet over medium heat Add sliced kielbasa and sauté until each piece is caramelized and deeply browned This takes about five minutes Scatter the browned sausage over the potatoes in the baking dish
- Start the Roux:
- Using the same skillet melt the butter and add all purpose flour Whisk continuously and gently cook until the mix turns pale gold and loses the raw flour taste which should happen after two to three minutes
- Build the Sauce:
- Stir in minced garlic and let it cook for thirty seconds so its aroma infuses the base Pour in milk and heavy cream whisking quickly so there are no lumps Sprinkle in cumin garlic powder salt black pepper and cheddar cheese soup Keep cooking and stirring the sauce over medium heat until it thickens into a glossy texture about three to four minutes
- Add the Cheese:
- Take the pan off heat and stir in freshly shredded sharp cheddar cheese Let it melt completely for a smooth and rich sauce
- Combine and Bake:
- Pour the finished cheese sauce evenly over the potatoes and kielbasa Use a spoon to nudge the sauce into every nook to ensure even coverage Bake uncovered at three hundred fifty degrees Fahrenheit for thirty minutes until the surface is golden brown and bubbly
Pin
My favorite part is always the golden cheesy crust on top My family usually battles for those extra gooey bubbly corners It always brings everyone to the table the second it comes out of the oven
Storage Tips
Let the casserole cool completely before covering Store cut pieces in airtight containers for up to four days in the refrigerator For freezing wrap cooled casserole tightly and use within a month Thaw overnight in the fridge then reheat covered at a low oven temperature to keep the sauce silky
Ingredient Substitutions
Golden potatoes or Yukon golds will work if you want a creamier texture Swap russet for a different flavor profile Try turkey sausage for a lighter version Substitute the cheddar cheese soup with nacho cheese or any mild creamy cheese blend if needed
Serving Suggestions
This casserole is a complete meal itself but serves beautifully alongside crisp green salads or garlicky green beans For brunch serve with scrambled eggs For extra comfort add a spoonful of sour cream on top It never fails to disappear fast at potlucks
Origins of Kielbasa Potato Dishes
Cheesy potato and sausage casseroles are rooted in Central and Eastern European traditions Kielbasa is a cornerstone of Polish food and potatoes are a natural partnership The American baked casserole twist brings a golden all in one meal to weeknight and holiday tables in any season
Pin
Frequently Asked Questions About the Recipe
- → What type of potatoes work best for this dish?
Russet potatoes are preferred for their starchy texture that holds shape while soaking up the cheddar sauce, creating a creamy, hearty base.
- → Can I replace kielbasa with other sausages?
Yes, smoked sausage, andouille, or turkey sausage are great alternatives that maintain the smoky, savory character.
- → How can I get a smooth and creamy cheese sauce?
Whisk milk and cream into a butter-flour roux over medium heat until thickened, then remove from heat before adding shredded sharp cheddar to ensure smooth melting.
- → Is it possible to prepare this dish ahead of time?
Absolutely! Assemble and refrigerate for up to 24 hours, then bake directly from the fridge, adding 5-10 extra minutes for thorough heating.
- → Can leftovers be frozen and reheated?
Yes, cool completely, wrap tightly, and freeze up to one month. Thaw overnight and reheat covered at a low oven temperature to retain creaminess.
- → What sides pair well with this baked dish?
Garlicky green beans, a crisp salad, steamed broccoli, or roasted vegetables balance the rich, cheesy and smoky flavors perfectly.