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When my family’s looking for something hearty and full of homey goodness, kielbasa sausage cheesy potato casserole is our go-to. Every bite is packed with smoky sausage, creamy cheddar, and soft potatoes. It’s the kind of dish folks rave about at gatherings—and they’re always begging me for the how-to after one bite.
The first time I made this, it was after a cold day cheering from the bleachers. My husband couldn’t stop raving before I even sat down. That’s how you know everybody will want more.
Mouthwatering Ingredients
- Shredded sharp cheddar cheese: Tops it all with a gooey blanket of melty cheese Grate it fresh for dreamy flavor and melt
- Cheddar cheese soup: Cuts a corner for a rich, creamy sauce that’s extra cheesy
- Cracked black pepper: Adds just enough kick for a warm finish Fresh cracked is best
- Salt: Ties every ingredient together Try kosher for easy pinching
- Garlic powder: Ramps up that savory, garlicky goodness
- Ground cumin: Gives a little earthy background note Grind it fresh for more impact
- Heavy cream: Makes things extra silky Choose the freshest for a smooth sauce
- 2 percent milk: Keeps the sauce creamy but not too heavy Lighter than whole milk
- Minced garlic: Every bite gets that strong, punchy garlic flavor Use freshly chopped for a real boost
- Unsalted butter: Gives awesome flavor and helps the top brown Nicest flavor comes from a quality stick
- All purpose flour: Thickens your cheese sauce Is easier to stir in if you sift it first
- Smoked kielbasa sausage: Slices of smoky, meaty goodness Best if you cut them into even pieces
- Olive oil: Fries up the sausage nice and brown Go for extra virgin if you want that fresh kick
- Russet potatoes: Soak up all the cheesy sauce, stay firm and tasty Look for ones that are unmarked and solid
Easy-to-Follow Steps
- Combine and Bake:
- Pour your thick cheese sauce all over the potatoes and sausage. Spread it to the edges so every spot’s covered. Bake open in the oven at 350°F for about 30 minutes till bubbly and brown on top.
- Add the Cheese:
- Take your sauce off the heat and stir in the shredded cheddar. Wait for it all to melt so it turns gooey and smooth.
- Build the Sauce:
- Stir garlic in for a quick thirty seconds. Splash in the milk and heavy cream, whisking fast so it’s smooth. Toss in cumin, garlic powder, salt, pepper, and add the cheddar cheese soup. Keep stirring over medium until it thickens up and goes glossy. This’ll go about 3-4 minutes.
- Start the Roux:
- Melt butter in your same skillet, mix in flour, and stir. Let it cook a couple of minutes until it’s got a pale yellow color and you don’t smell raw flour anymore.
- Brown the Kielbasa:
- Heat olive oil in a big pan on medium. Toss in the kielbasa slices and cook them until they’re crispy and brown—should take about five minutes. Layer over your potatoes.
- Prep the Potatoes:
- Peel and chop potatoes into cubes so they’re all sorta the same size. Boil in salty water about seven minutes until they give easily with a fork. Drain, then toss them into a sprayed 9x13 dish.
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I can’t get enough of the crispy, cheesy top. It’s unbeatable when you scoop it hot from the pan. My kids always try to claim the meltiest corner for themselves.
How to Store It
After baking, let it cool off all the way. Slice it into portions and pop those in a sealed container for up to four days in your refrigerator. For longer storage, wrap the casserole tight and freeze it up to a month. To warm it up, bake covered on low heat so the sauce turns creamy again.
Ingredient Swaps
Don’t have russet potatoes? Yukon Gold or yellow ones work and give a softer, richer texture. Swap in turkey kielbasa if you want to cut the calories. Don’t sweat it if you’re out of cheddar cheese soup—nacho cheese or another melty option does fine.
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How To Serve
This is the main event for cozy dinners, especially with a crispy salad or garlicky green beans on the side. It’s easy to pack and goes super quick at parties. Add a blob of sour cream to each serving for a creamy, cool bite.
Where Kielbasa Potato Dishes Came From
These sausage and cheesy potato bakes come straight from the heart of European kitchens. Kielbasa is popular in Polish meals—and it’s classic with spuds. The cheesy, golden oven finish brings everyone together around the table.
Recipe FAQs
- → Which potatoes are the best pick?
Russets are a go-to choice since their starchy makeup makes for a creamy and satisfying finish.
- → Can kielbasa be replaced with other sausages?
Totally! Smoked sausage or andouille works well and adds a touch of spice and flavor.
- → Can I make it ahead of time?
Yes! Put it together, chill it, then bake when you're ready to serve. Super easy.
- → How do I keep the sauce extra smooth?
Whisk milk and cream slowly into the butter-flour base, then cook until it thickens before adding the cheese.
- → Can I freeze this whole dish?
You bet. Let it cool completely, wrap it tightly, and freeze. Defrost in the fridge overnight before reheating.