Cheesy Kielbasa Potato Bake (Print Version)
# Ingredients:
01 -
900 g Russet potatoes, peeled and cubed
02 -
15 ml olive oil
03 -
450 g smoked kielbasa sausage, sliced into rounds
04 -
60 g unsalted butter
05 -
30 g all-purpose flour
06 -
3 cloves garlic, minced
07 -
360 ml 2% milk
08 -
120 ml heavy cream
09 -
0.5 g ground cumin
10 -
0.5 g garlic powder
11 -
Salt and cracked black pepper, to taste
12 -
300 g canned cheddar cheese soup
13 -
200 g shredded sharp cheddar cheese, divided
# Instructions:
01 -
Set oven to 175°C. Lightly grease a 33x23 cm baking dish.
02 -
Place cubed potatoes in a large pot with salted water. Bring to a boil and simmer until fork-tender, about 7–10 minutes. Drain thoroughly and arrange evenly in the prepared baking dish.
03 -
While potatoes cook, heat olive oil in a large skillet over medium-high heat. Add sliced kielbasa and cook until browned and caramelized, about 5–7 minutes. Distribute the sausage over the potatoes.
04 -
In the same skillet, melt butter over medium heat. Whisk in flour to form a roux and cook for 2 minutes, stirring constantly.
05 -
Add minced garlic and cook 30 seconds. Gradually whisk in milk and heavy cream until smooth. Stir in cumin, garlic powder, salt, pepper, and cheddar cheese soup. Cook, whisking frequently, until thickened, 3–4 minutes. Remove from heat and incorporate 150 g shredded cheddar until the sauce is smooth.
06 -
Pour the cheese sauce evenly over the potatoes and kielbasa. Sprinkle the remaining 50 g cheddar cheese on top.
07 -
Bake uncovered for 30 minutes, until the sauce is bubbling and top is golden. Rest for 10 minutes before serving to allow the sauce to set.
# Notes:
01 -
For the smoothest cheese sauce, shred cheddar from a block; pre-shredded cheese may result in a grainy texture.
02 -
Letting the dish rest for 10 minutes after baking aids in setting the sauce and easier portioning.
03 -
Yukon Gold potatoes can be substituted for a creamier result, and alternative sausages or a breadcrumb topping can be used for variations.