Kielbasa Cheesy Potato Casserole

Creamy comforting and bubbling with cheesy goodness this kielbasa cheesy potato casserole is a crowd favorite for family gatherings or an easy weeknight meal The rich sauce soaks into tender potatoes while smoky sausage brings everyone to the kitchen with its irresistible aroma

This recipe swept me off my feet the first time I made it on a dreary Sunday It vanished before I could even plate seconds and now it is my go to for potlucks and any cold night craving

Ingredients

• Russet potatoes cubed: Three cups bring a classic fluffy texture Their starch makes the casserole perfectly hearty Choose ones with smooth firm skin for best results
• Olive oil: One tablespoon helps crisp the sausage and adds a faint fruitiness Choose extra virgin for best flavor
• Smoked kielbasa: one pound sliced Buy good quality sausage for deep smoky flavor Look for firm texture and natural casing
• Butter: quarter cup gives the dish a rich silky finish Choose unsalted so you can control the seasoning
• Flour: quarter cup thickens the cheese sauce Unbleached flour creates a subtle flavor
• Minced garlic: two teaspoons gives a fragrant kick Freshly minced is best but jarred works in a pinch
• Milk: one and a half cups Use two percent for balance between richness and lightness
• Heavy cream: half cup makes the sauce extra creamy For lighter versions half and half also works
• Cheddar cheese soup: one can adds a luscious base to the sauce Choose Campbell’s or your favorite brand
• Shredded cheddar cheese: two cups for unmistakable cheesy pull Go with sharp cheddar for bold flavor and hand grate for the best melt
• Salt: one teaspoon essential for brightening flavors Use fine sea salt for even distribution
• Pepper: half teaspoon freshly ground black pepper brings gentle heat
• Garlic powder: half teaspoon layers more depth with the fresh garlic
• Cumin: half teaspoon gives it a gentle earthiness ground fresh if possible

Instructions

Prep Oven and Pan:

Start by preheating your oven to three hundred fifty degrees Fahrenheit Lightly spray a nine by thirteen inch baking dish with nonstick spray so the casserole easily releases later

Boil Potatoes:

Place cubed russet potatoes in a saucepan and cover generously with cold water Bring to a boil and cook for about seven minutes until barely fork tender Drain well and let them steam off any excess water then scatter evenly in the prepared baking dish

Cook Kielbasa:

Heat the olive oil in a large skillet over medium heat Add the sliced kielbasa and cook for around five minutes stirring only a couple times to get each side browned The caramelized bits bring irresistible flavor Scatter the sausage over the potatoes in the casserole dish

Make Cheese Sauce:

In the same skillet melt butter over medium heat Whisk in the flour until it forms a smooth paste and bubbles gently Continue whisking for one minute to cook out the raw flour taste Add the minced garlic and stir until fragrant about thirty seconds Slowly pour in milk and cream whisking constantly so there are no lumps Add cheddar cheese soup salt pepper garlic powder and cumin Whisk and cook for three to four minutes until the mixture thickens to coat a spoon Remove from heat and stir in shredded cheddar cheese until fully melted and smooth

Assemble and Bake:

Pour the hot cheesy sauce evenly over the potato and sausage mixture in the baking dish Tap or shake the pan gently so the sauce sinks through the layers Bake uncovered for thirty minutes until golden and bubbling around the edges The top should be lightly caramelized and the kitchen should smell like pure comfort

My favorite part of this dish is the smoky kielbasa which takes me right back to family summer cookouts even in the dead of winter The bubbly cheese always gets my kids running to the table before I can even call them

Storage Tips

Let leftovers cool to room temperature before covering tightly or transferring to a storage container Refrigerate for up to four days For longer storage portion and freeze wrapped well in foil and inside a freezer bag Reheat in the oven for best texture

Ingredient Substitutions

No kielbasa on hand Try chicken sausage or even spicy andouille For gluten free swap the flour to a cupforcup blend Shredded mozzarella or a blend will work if you are out of cheddar just skip the cheese soup and add more cream in a pinch

Serving Suggestions

This casserole is a meal on its own but it pairs beautifully with a crisp green salad steamed broccoli or sautéed green beans For brunch add a fried egg on top or serve triangles with hot sauce

Cultural and Historical Context

Kielbasa has roots in Central and Eastern European cuisine especially in Poland Potato casseroles are traditional comfort food in many households This dish marries the hearty farm flavors of potatoes and sausage with the American love of creamy cheese sauces

Seasonal Adaptations

Use Yukon Gold potatoes in spring for a buttery bite Try adding fresh corn or bell pepper in summer For an autumn twist stir in roasted butternut squash or top with crushed crackers in winter

This comforting casserole is a family classic for a reason Enjoy with your favorite sides or on its own for hearty cozy flavor in every bite

Recipe FAQs

→ What type of potatoes works best?

Russet potatoes are ideal for their fluffy texture after baking, but Yukon Gold varieties also work well.

→ Can I substitute another sausage for kielbasa?

Yes, smoked sausages like andouille or bratwurst can be used for different flavor profiles.

→ Is it possible to prepare ahead of time?

Assemble the casserole, cover, and refrigerate up to one day in advance. Bake when ready to serve.

→ What cheese is recommended for best results?

Sharp or medium cheddar provides strong flavor and a nice melt. Blend with Monterey Jack for variety if desired.

→ How can I make the casserole creamier?

Use extra heavy cream or a bit more cheddar cheese soup to achieve a richer, creamier consistency.

→ Are leftovers easy to reheat?

Yes, reheat covered in the oven or microwave until heated through, adding a splash of milk if needed to refresh the sauce.