Kielbasa Cheesy Potato Casserole (Print Version)
Smoky kielbasa, tender potatoes, and creamy cheese baked golden for a hearty, irresistible main dish.
# Ingredients:
→ Main Ingredients
01 -
3 cups russet potatoes, peeled and cubed
02 -
1 tablespoon olive oil
03 -
1 pound smoked kielbasa, sliced into 1/2-inch rounds
→ Cheese Sauce
04 -
1/4 cup unsalted butter
05 -
1/4 cup all-purpose flour
06 -
2 teaspoons minced garlic
07 -
1 1/2 cups 2% milk
08 -
1/2 cup heavy cream
09 -
1 can (10 ounces) condensed cheddar cheese soup
10 -
2 cups shredded cheddar cheese
→ Spices
11 -
1 teaspoon salt
12 -
1/2 teaspoon black pepper
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon ground cumin
# Steps:
01 -
Preheat the oven to 350°F (177°C). Lightly coat a 9x13 inch baking dish with non-stick cooking spray.
02 -
Bring a large pot of salted water to a boil. Add the cubed potatoes and boil for 7 minutes until just tender. Drain well and arrange evenly in the prepared baking dish.
03 -
Heat olive oil in a large skillet over medium heat. Add the sliced kielbasa and sauté for approximately 5 minutes, turning occasionally, until lightly browned. Distribute sausage over the potatoes in the baking dish.
04 -
In the same skillet, melt the butter over medium heat. Sprinkle in flour and whisk continuously for 1 minute to create a roux. Stir in minced garlic and cook for 30 seconds until fragrant. Gradually pour in the milk and heavy cream, whisking to prevent lumps. Add cheddar cheese soup, salt, pepper, garlic powder, and cumin. Cook for 3 to 4 minutes, stirring, until the mixture thickens. Remove from heat and fold in shredded cheddar cheese until melted.
05 -
Pour the hot cheese sauce evenly over the potatoes and kielbasa. Spread with a spatula to ensure full coverage. Bake in the preheated oven for 30 minutes, or until the surface is golden and bubbling.
06 -
Allow the casserole to rest for 5 minutes before serving hot.
# Notes:
01 -
For best results, shred the cheddar cheese fresh from a block to ensure a smooth cheese sauce.