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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole with creamy sauce, layered thin-sliced Yukon golds, and a golden cheddar crust. Oven-baked until the potatoes are tender and the top turns bubbly.
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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: 684
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa 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
  • 1 skillet
  • 1 baking dish

Method
 

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

Notes

For the creamiest bake, keep the potato slices consistently thin so they cook at the same pace; if using very thick slices, add 5–10 minutes covered. Refrigerate leftovers in an airtight container for up to 4 days. Freeze in portions for up to 2 months; thaw overnight in the fridge and reheat in a 350F oven until hot. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar (texture will be slightly less rich but still creamy).