Cheesy Kielbasa Potato Bake

Craving something warm and hearty on a chilly evening This Cheesy Kielbasa Potato Bake is pure comfort layered with smoky sausage creamy potatoes and a velvety cheese blanket. It comes together in one dish and is sure to become one of those family recipes you make for years.

The first time I served this my friends kept sneaking spoonfuls straight from the casserole dish before it hit the table. Now it is our go to for game days and cozy Sundays.

Ingredients

• Russet potatoes: about two pounds peeled and cubed for fluffy texture and soak up all that cheesy sauce Look for firm potatoes with no green spots
• Olive oil: adds richness and helps crisp the kielbasa Choose a good quality olive oil for best flavor
• Smoked kielbasa sausage: one pound sliced into rounds gives a smoky comforting taste Opt for kielbasa with a natural casing for the best snap
• Unsalted butter: four tablespoons builds the base of your roux Go with high quality butter for flavor
• All purpose flour: a quarter cup for thickening the cheese sauce Make sure your flour is fresh for smooth results
• Garlic: three cloves minced adds depth to the sauce Fresh garlic has more kick than jarred
• Two percent milk: one and a half cups gives the sauce creamy body Look for well chilled milk for freshness
• Heavy cream: half a cup for extra creaminess The richer the cream the silkier your sauce
• Ground cumin: half a teaspoon brings a subtle warmth and earthiness Use freshly ground for bold flavor
• Garlic powder: half a teaspoon enhances the garlic background Check your spice jar is not expired for the strongest taste
• Salt and cracked black pepper to taste: season everything just right Use freshly cracked pepper for a bigger punch
• Cheddar cheese soup: one can ten and a half ounces for cheesy thickness This shortcut adds smooth texture
• Shredded sharp cheddar cheese: two cups divided packs a tangy cheese punch Shred from a block for the smoothest melting

Step-by-Step Instructions

Prep the Potatoes:

Peel and cube the russet potatoes then place in a large pot of salted water Boil just until tender about seven to ten minutes Drain very well so there is no extra moisture then layer them evenly in a greased baking dish This prevents a watery casserole later

Brown the Kielbasa:

While potatoes cook heat up the olive oil in a large skillet over medium high Add the sliced kielbasa and let it sear and caramelize about five to seven minutes This step layers in that smoky flavor and irresistible edges Spread the cooked sausage over the potatoes

Make the Cheese Sauce:

Melt butter in that same skillet over medium whisk in the flour and let it cook for two minutes to build a flavorful roux Add the garlic and let it soften for another thirty seconds to unlock its aroma

Build the Sauce:

Slowly pour in the milk and heavy cream whisking constantly to avoid lumps Stir in cumin garlic powder salt and pepper plus the can of cheddar cheese soup Keep whisking and simmering three to four minutes until the sauce thickens

Melt in the Cheese:

Remove skillet from heat Stir in one and a half cups of shredded cheddar and keep stirring until everything is completely melted and silky smooth This is the magic moment when the sauce comes together

Assemble and Bake:

Pour the hot cheese sauce evenly over the potato and kielbasa mixture Top with the last half cup of shredded cheddar Pop the dish in the oven uncovered for thirty minutes until bubbling and the top turns golden

Rest and Serve:

Let the casserole rest for ten minutes out of the oven This lets the sauce settle so you get neat squares when serving

Pin it

Cheddar cheese is my favorite ingredient here Its tanginess offers the perfect contrast to starchy potatoes and smoky kielbasa My son loves helping me shred the cheese and sneaks bits from the bowl every time

Storage Tips

Once cool cover leftovers tightly and store in the fridge up to four days Reheat single portions in the microwave or cover the dish with foil and warm in a low oven for best results If you want to freeze individual portions wrap them well and reheat straight from frozen

Ingredient Substitutions

Swap russets for Yukon golds for a creamier bite For a lighter version try turkey or chicken sausage instead of traditional kielbasa or use half and half instead of heavy cream You can add a hit of spice with andouille sausage or a handful of chopped jalapenos

Serving Suggestions

Pile a generous scoop onto a plate alongside steamed broccoli or a crisp green salad For brunch serve with eggs and hot sauce This is always a crowd favorite at potlucks bake ahead and keep warm until party time

Cultural and Historical Roots

This dish takes inspiration from Eastern European sausage and potato casseroles Cheese sauce is a modern American twist making it more decadent and family friendly It is a favorite in colder months in households that want stick to your ribs food with easy cleanup

Frequently Asked Questions

→ How do I keep the cheese sauce smooth?

Shred your own cheddar and whisk the sauce constantly to avoid lumps. Avoid high heat, and add cheese off the burner for the creamiest texture.

→ Can I use another type of sausage?

Yes, andouille offers a spicier twist, while turkey sausage provides a lighter option. Adjust seasonings as you prefer.

→ Can I prepare this dish ahead of time?

Assemble the bake up to a day in advance. Cover and refrigerate, then bake before serving, adding a few extra minutes if chilled.

→ What potatoes work best?

Russet potatoes offer fluffiness, but Yukon Golds yield a creamier bite. Choose based on your preferred texture and taste.

→ How can I add extra crunch?

Toss panko breadcrumbs with melted butter and sprinkle on top before baking for a crispy, golden finish.