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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole with creamy sauce and a golden cheddar crust, baked until the Yukon gold potatoes are tender. Layers of kielbasa rounds, onions, and garlic are topped with shredded cheddar for a bubbling, comforting bake.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa Sausage Cheesy Potato Casserole
  • 1 lb kielbasa sliced into rounds
  • 3 lb Yukon gold potatoes thinly sliced
  • 1 onion diced
  • 4 garlic minced
  • 2 cup sharp cheddar shredded and divided
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 0.5 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 green onions for garnish
  • 0.1 salt to taste
  • 0.1 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Brown the kielbasa rounds in a skillet until lightly browned, then set aside.
  3. Whisk together sour cream, cream of chicken soup, chicken broth, garlic powder, and onion powder until smooth.
  4. Layer half the potatoes in the baking dish, then top with half the onion, half the garlic, and half the kielbasa.
  5. Pour over sauce to cover, then sprinkle 3/4 cup of the shredded cheddar over the top.
  6. Repeat the layers with the remaining potatoes, remaining onion, remaining garlic, and remaining kielbasa, then pour over remaining sauce.
  7. Top with the remaining cheddar.
  8. Cover with foil and bake for 40 minutes at 375F, until the potatoes are starting to soften.
  9. Uncover and bake for 15 more minutes at 375F, until the top is golden and the potatoes are tender.
  10. Let stand for 5 minutes, then garnish with green onions before serving.

Notes

Pro tip: thin, even potato slices help the layers finish tender at the same time, so aim for a consistent thickness. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350F oven or microwave until hot. Freezing is not recommended because the potatoes and dairy sauce can change texture. For a swap, use low-fat sour cream and reduced-fat cheddar to lower saturated fat while keeping the creamy bake.