Kielbasa Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole is the dish I turn to when my family craves big comfort and nostalgia. Each forkful has everything I love creamy cheddar sauce smoky rounds of sausage and pillowy russet potatoes. This is the ultimate bake to bring to potlucks or celebrations people always ask for the recipe.

I first baked this after coming home from a snowy football game my husband actually asked for seconds before I sat down at the table It is that kind of guaranteed crowd pleaser.

Ingredients

• Russet potatoes: Hold their shape and soak up maximum flavor from the sauce Check for firm and unblemished skins
• Olive oil: Helps brown the kielbasa for more savory notes Choose extra virgin for fresh taste
• Smoked kielbasa sausage: Brings smoky depth and hearty texture Sliced evenly cooks best
• All purpose flour: Thickens the cheese sauce making it creamy and rich Sift ahead for even mixing
• Unsalted butter: Adds richness and helps with browning Go for high quality for better flavor
• Minced garlic: Infuses every bite with aromatic warmth Freshly minced has the biggest punch
• 2 percent milk: Keeps the sauce smooth and a touch lighter than whole milk
• Heavy cream: Balances with extra creaminess Choose fresh for the silkiest finish
• Ground cumin: Adds subtle earthy warmth Try to use freshly ground for best aroma
• Garlic powder: Boosts the garlicky flavor for deeper savoriness
• Salt: Seasons all ingredients evenly Use kosher for better control
• Cracked black pepper: Gives some gentle heat Crack fresh for best flavor
• Cheddar cheese soup: This shortcut makes the sauce supremely cheesy and smooth
• Shredded sharp cheddar cheese: Melts into a gooey topping Buy a block and shred for the best melt and flavor

Step by Step Instructions

Prep the Potatoes:

Peel and cube potatoes in even pieces so they cook consistently Boil them in well salted water until fork tender about seven minutes Drain well and arrange in a lightly sprayed nine by thirteen baking dish

Brown the Kielbasa:

Heat olive oil in a large skillet over medium heat Add sliced kielbasa and sauté until each piece is caramelized and deeply browned about five minutes Scatter over the potatoes

Start the Roux:

In the same pan melt butter and add the flour Whisk and cook gently until the mixture becomes pale gold and the raw flour taste disappears This happens in two to three minutes

Build the Sauce:

Add minced garlic and let it bloom for thirty seconds Pour in milk and cream whisking quickly to get out lumps Add cumin garlic powder salt pepper and cheddar cheese soup Cook and stir over medium heat until the mixture is thick and glossy This takes about three to four minutes

Add the Cheese:

Remove the pan from heat and stir in shredded sharp cheddar Let it melt fully so the sauce is rich and smooth

Combine and Bake:

Pour the cheese sauce evenly over the potatoes and kielbasa Use a spoon to help it seep into all the edges Bake uncovered at three hundred fifty degrees Fahrenheit for thirty minutes until bubbly and golden on top

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I am obsessed with the crust of bubbling cheese that forms on top Nothing beats the scoop when you serve it fresh from the oven to the table My kids fight over who gets the cheesiest corner

Storage Tips

Cool the casserole fully before storing Cut into squares and place in an airtight container for up to four days in the fridge For longer storage wrap tightly and freeze up to one month To reheat simply warm covered in the oven at a low temperature to keep the sauce creamy

Ingredient Substitutions

Golden potatoes or Yukon Golds can swap in for russets for a creamier texture If you want the dish lighter use turkey smoked sausage Swap cheddar cheese soup for nacho cheese or another melty cheese variety if that is what you have

Serving Suggestions

I love this casserole as the star of a comfort dinner with a side of garlicky green beans or a crisp green salad It also travels well for potlucks and is the first dish to disappear A dollop of sour cream over each slice takes it to another level

Origins of Kielbasa Potato Dishes

Cheesy potato casseroles with sausage have roots in hearty European cooking Kielbasa is a staple in Polish cuisine and pairing it with potatoes is classic The American casserole twist with smooth cheese sauce and a golden bake brings generations together for family feasts

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Frequently Asked Questions About Recipes

→ What type of potatoes work best for this casserole?

Russet potatoes are ideal because their starchy texture creates a creamy, hearty base that absorbs the cheese sauce beautifully. Their firm structure holds up well during baking without becoming mushy.

→ Can I substitute different sausages for kielbasa?

Yes, smoked sausage, andouille, or even turkey sausage work wonderfully as alternatives. Each brings its own flavor profile while maintaining the dish's hearty, smoky character.

→ Is it possible to prepare this dish ahead of time?

Absolutely! Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 5-10 extra minutes to ensure it's heated through.

→ How do I achieve a perfectly smooth and creamy sauce?

The key is gradually whisking milk and cream into the flour-butter roux while cooking over medium heat. Stir constantly and simmer until thickened before adding cheese off the heat to prevent separation.

→ Can this casserole be frozen for later use?

Yes, it freezes beautifully! Cool completely, wrap tightly in foil, and freeze for up to one month. Thaw overnight in the refrigerator before reheating covered at 325°F.

→ What sides pair well with this casserole?

Light, fresh sides balance the richness perfectly. Try garlicky green beans, a crisp mixed salad, steamed broccoli, or roasted vegetables to complement the hearty flavors.