Description
How to make kielbasa sausage cheesy potato casserole with tender potatoes, smoky sausage and melted cheese that creates the perfect comfort food dinner.
Ingredients
Scale
Base Ingredients
- 3 pounds Yukon Gold potatoes, peeled and sliced 1/4-inch thick
- 1 pound kielbasa sausage, sliced into rounds
- 1 large yellow onion, diced
- 3 cloves garlic, minced
Creamy Sauce
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup whole milk
- 2 tablespoons butter, melted
Cheese and Seasonings
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh chives, chopped
- Cooking spray for greasing
Instructions
- Prep Everything: Preheat oven to 375°F and grease a 9×13-inch baking dish. Slice potatoes evenly and dice onion. Consistent thickness ensures even cooking throughout the casserole.
- Brown Sausage: Cook kielbasa slices in a large skillet over medium heat for 3-4 minutes per side until golden. Remove and set aside, keeping the flavorful drippings in the pan.
- Sauté Vegetables: Add diced onion to the same skillet and cook for 5 minutes until softened. Add garlic and cook 30 seconds until fragrant but not browned.
- Make Sauce: Whisk together cream of mushroom soup, sour cream, milk, melted butter, garlic powder, onion powder, and paprika until completely smooth. Season with salt and pepper to taste.
- Layer Casserole: Layer half the potatoes in prepared dish, top with half the sausage and onions, then half the sauce and cheese. Repeat layers, ending with cheese on top.
- Bake Covered: Cover tightly with foil and bake 35 minutes. Remove foil and bake 10-15 minutes more until potatoes are tender and cheese is golden and bubbly.
- Rest and Serve: Let casserole rest 5 minutes before serving to allow layers to set. Garnish with fresh chives and serve hot while the cheese is still perfectly melty.
Notes
- Slice potatoes uniformly for even cooking – inconsistent thickness creates mushy and crunchy spots.
- Brown kielbasa first to develop deep, caramelized flavors that enhance the entire dish.
- Cover with foil initially to prevent cheese burning while potatoes cook through completely.
- Let casserole rest 5 minutes before serving to allow layers to set properly.
- Store in refrigerate up to 4 days – flavors improve overnight as ingredients meld together.
- Add 10-15 minutes to baking time if cooking directly from refrigerated state.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 385 calories
- Fat: 22g
- Carbohydrates: 28g
- Protein: 18g