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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole made with tender thin-sliced Yukon golds layered with smoky kielbasa in a creamy sauce, then baked until bubbly and golden. Expect a rich cheddar crust on top with every bite.
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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: 560
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; reserve 3/4 cup for the first layer topping and use the rest on top.
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 green onions For garnish.
  • 0.25 tsp salt To taste (estimate).
  • 0.25 tsp pepper To taste (estimate).

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 375°F, then grease a 9x13 baking dish.
  2. Brown the kielbasa rounds in a skillet, then set aside.
Make the creamy sauce
  1. Whisk the sour cream, cream of chicken soup, broth, garlic powder, and onion powder until smooth.
Layer the casserole
  1. Layer half the potatoes in the baking dish, then top with half the onion, half the garlic, half the kielbasa, and half the sauce.
  2. Sprinkle 3/4 cup of the shredded cheddar over the first set of layers.
  3. Repeat the layers with the remaining potatoes, onion, garlic, kielbasa, and sauce.
  4. Top with the remaining cheddar.
Bake
  1. Cover the dish with foil, then bake for 40 minutes.
  2. Uncover and bake for 15 minutes more, until the top is golden and the potatoes are tender.
Finish
  1. Let the casserole cool briefly, then garnish with green onions before serving.

Notes

Pro tip: thinly sliced potatoes cook evenly, so aim for consistent thickness when you slice. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because the potatoes can soften after thawing. For a lighter swap, use reduced-fat sour cream and reduced-fat cheddar (the casserole will still bake up creamy).