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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole with tender thin-sliced Yukon potatoes baked in a creamy sour-cream sauce, finished with a golden cheddar crust. Layers of kielbasa, onion, garlic, and cheese make a hearty American main that slices cleanly from a 9x13 dish.
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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: 580
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
  • 1 green onions For garnish.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  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.
Make the creamy sauce
  1. Whisk the sour cream, cream of chicken soup, chicken broth, garlic powder, and onion powder until smooth.
Layer and bake
  1. Layer half the potatoes in the greased dish, then top with half the onion, half the garlic, and half the kielbasa.
  2. Pour on some of the sauce and sprinkle 3/4 cup cheddar over the top.
  3. Repeat with the remaining potatoes, onion, garlic, and kielbasa, then pour over the remaining sauce.
  4. Top with the remaining cheddar.
  5. Cover the dish with foil and bake for 40 minutes at 375F, until the potatoes are beginning to soften.
  6. Uncover and bake 15 more minutes at 375F until the top is golden and the potatoes are tender.
Finish
  1. Garnish with green onions and season with salt and pepper to taste before serving.

Notes

For best texture, slice the Yukon potatoes thin and evenly so they bake tender by the 55-minute total. Store covered in the refrigerator up to 3 days; reheat in a 350F oven until warmed through. Freezing: yes, freeze portions up to 2 months, then thaw overnight in the fridge before reheating. If you prefer a lighter option, use reduced-fat sour cream and reduced-fat cheddar for a similar creamy bake.