Kielbasa Sausage and Potato Casserole

A comforting and hearty casserole featuring Kielbasa sausage, Yukon Gold potatoes, and a creamy sauce, perfect for chilly evenings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Polish

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound kielbasa sausage Core flavor; turkey kielbasa makes a lighter option.
6 medium Yukon Gold potatoes Creamy texture; can substitute with russet if needed.
1 small onion Sweetness and aroma; shallots are a great alternative.
3 tablespoons unsalted butter For richness; olive oil works as a vegan substitute.
3 tablespoons all-purpose flour Creates a roux; use cornstarch for a gluten-free option.
2 cups whole milk Creamy base; coconut milk can be swapped for a dairy-free dish.
1 teaspoon garlic powder Essential for depth; fresh garlic delivers a stronger punch.
1 teaspoon smoked paprika Adds warmth; regular paprika can substitute, but it lacks smoke.
2 cups shredded sharp cheddar cheese Creaminess and flavor; vegan cheese works if needed.
to taste Salt and Pepper Basic seasonings for balance.

Method

Preparation

Preheat your oven to 375°F (190°C) to get it nice and warm for baking.
In a skillet over medium heat, cook the kielbasa until golden and slightly crispy.
In a separate pot, melt the butter and whisk in the flour until it forms a roux.
Gradually add in the milk, stirring until the mixture thickens. Then, stir in garlic powder, smoked paprika, and season with salt and pepper.

Assembly and Baking

In a greased baking dish, layer the cooked sausage, potato slices, and onion.
Pour the creamy mixture over the layers and sprinkle with half of the cheddar cheese.
Bake for about 30-40 minutes, or until the cheese is golden and bubbly.
Allow the dish to rest briefly before serving.

Notes

Common Mistakes to Avoid: Be generous with salt and pepper; it brings out the flavors. Allow the dish to rest after baking for easier serving. Pro Tips: Use a mandoline for even potato slices. Let leftovers cool completely before storing.