Kielbasa Cheesy Potato Bake (Print-Friendly Version)
Smoky sausage and tender potatoes in a creamy cheddar sauce baked to golden perfection.
# Ingredients:
→ Vegetables
01 -
4 cups peeled and cubed russet potatoes
→ Meat
02 -
12 ounces smoked kielbasa sausage, sliced
→ Dairy and Sauces
03 -
4 tablespoons unsalted butter
04 -
2 cups 2% milk
05 -
1 cup heavy cream
06 -
1 cup sharp cheddar cheese, shredded
07 -
1 cup cheddar cheese soup
→ Pantry
08 -
1/4 cup all-purpose flour
09 -
3 cloves garlic, minced
10 -
1/2 teaspoon ground cumin
11 -
1/2 teaspoon garlic powder
12 -
1 tablespoon olive oil
13 -
1 teaspoon kosher salt
14 -
1/2 teaspoon freshly cracked black pepper
# Steps:
01 -
Peel and cube russet potatoes into even pieces. Boil in well-salted water until fork tender, about 7 minutes. Drain thoroughly and spread evenly in a lightly oiled 9x13 inch baking dish.
02 -
Heat olive oil in a large skillet over medium heat. Add sliced kielbasa and sauté until deeply browned and caramelized, approximately 5 minutes. Distribute over the potatoes.
03 -
Using the same skillet, melt butter over medium heat. Stir in the flour and whisk continuously for 2 to 3 minutes until pale golden and devoid of raw flour taste.
04 -
Add minced garlic to the roux and cook for 30 seconds to bloom. Gradually whisk in milk and heavy cream to smooth consistency. Incorporate cumin, garlic powder, salt, pepper, and cheddar cheese soup. Cook and stir over medium heat until thickened and glossy, about 3 to 4 minutes.
05 -
Remove pan from heat and fold in shredded sharp cheddar cheese. Stir until fully melted and sauce is rich and smooth.
06 -
Pour cheese sauce evenly over the layered potatoes and kielbasa in the baking dish. Use a spoon to guide sauce into all edges. Bake uncovered at 350°F for 30 minutes until bubbly and golden on top.
# Notes & Tips:
01 -
Allow the casserole to rest 15 minutes after baking to maintain layer integrity and creamy texture.
02 -
For added texture, sprinkle buttery breadcrumbs on top during the last 10 minutes of baking.