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This cheesy potato casserole brings together fork-tender potatoes and slices of smoky kielbasa sausage under a blanket of melted cheese. It is a dish made for chilly nights or potluck gatherings and promises both comfort and big flavors in each bite.
The first time I baked this, the bubbling cheese aroma filled the kitchen and the kids could hardly wait to dig in. Since then, it has become the dish I bring along to any family get-together.
Ingredients
- Russet potatoes: Peeled and cubed for soft texture and they soak up all the flavors. Look for ones with smooth skins and no green spots.
- Olive oil: A touch for sautéing and extra depth. Extra virgin gives the best flavor.
- Smoked kielbasa sausage: Sliced thick for bold taste. Find brands with a hint of garlic or double smoked if you can.
- All-purpose flour: Helps thicken the luscious cheese sauce. Go for unbleached if possible.
- Unsalted butter: For richness and smoothness. Always check for freshness by smelling.
- Minced garlic: Builds flavor in every layer. Freshly minced has the most punch.
- Two percent milk: Lightens the sauce while keeping it creamy. Use milk that is cold and within date.
- Heavy cream: For that lush mouthfeel. Choose one without additives for pure taste.
- Ground cumin: Warm earthiness in every bite. Buy whole and grind yourself if possible for freshness.
- Garlic powder: Adds savory notes without overpowering. Choose a pale yellow powder with no caking.
- Salt: Essential for seasoning. Fine sea salt dissolves faster in sauces.
- Cracked black pepper: Gives a gentle kick and balances the richness. Go for freshly cracked for bold aroma.
- Cheddar cheese soup: Canned soup makes the sauce ultra cheesy and smooth. Check the date and choose low sodium if preferred.
- Shredded sharp cheddar cheese: Melts into gooey pools. Sharp cheddar gives extra tang. Shred at home for better melting and fresher flavor.
Step-by-Step Instructions
- Prep the Potatoes:
- Peel and cube russet potatoes into even bite-sized pieces. Boil them in salted water for about 7 minutes until just tender but not falling apart. Drain well and spread them in a greased 9x13-inch baking dish so every bite gets evenly cooked potatoes.
- Brown the Sausage:
- Slice smoked kielbasa into thick coins. Set a skillet over medium heat and pour in olive oil. Once hot, sauté kielbasa slices until they are browned on both sides, about 5 minutes. This caramelization adds a ton of flavor to the finished dish. Scatter the browned sausage over the potatoes.
- Make the Cheese Sauce Base:
- In the same skillet, melt unsalted butter and sprinkle in all-purpose flour. Whisk constantly over medium heat until the mixture loses its raw flour look and takes on a pale golden color. This roux forms the backbone of your creamy cheese sauce.
- Build the Sauce:
- To your bubbling roux, add minced garlic, two percent milk, heavy cream, ground cumin, garlic powder, salt, cracked pepper, and the contents of one can of cheddar cheese soup. Stir slowly and patiently until all is smooth and the sauce thickens to the consistency of gravy. This should take about 3 to 4 minutes.
- Melt the Cheese:
- Remove the skillet from the heat and add shredded sharp cheddar cheese by the handful. Stir until it melts fully and the sauce is glossy and smooth. If the cheese clumps, keep stirring until fully incorporated.
- Assemble and Bake:
- Pour the hot cheese sauce evenly over the potato and sausage mixture. Use a spatula to gently spread it into every corner so nothing gets dry. Slide the dish into a 350 degree oven and bake for about 30 minutes until the top is bubbling and turns a gorgeous golden brown.
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What always stands out to me is the smoked kielbasa I use a double smoked variety with big garlicky flavor My kids remember the crispy sausage on top and beg for extra every time I make this
Storage Tips
Store any leftovers tightly wrapped in the fridge for up to three days. To reheat simply scoop a portion into a microwave safe bowl and cover with a plate or paper towel or rewarm in a foil covered dish at 325 degrees until piping hot. The cheese stays creamy even after reheating which is always a relief. This casserole freezes well just thaw overnight in the fridge before baking or reheating.
Ingredient Substitutions
You can swap russet potatoes for Yukon Golds which turn a bit creamier. Turkey kielbasa works if you want a lighter touch but keep an eye on salt content. If cheddar cheese soup is hard to find a simple homemade mix of evaporated milk and extra shredded cheddar works in a pinch just whisk until thick. Dairy free milk and plant based cheese alternatives can be used for some dietary needs though the texture will change a bit.
Serving Suggestions
Scoop portions into bowls for a cozy dinner or serve as a hearty side next to green beans or a crisp tossed salad. Thinly sliced scallions sprinkled on top add a bright finish. For brunch try with fried eggs and fresh fruit. I have also taken this to potlucks people go back for seconds and ask for the recipe every single time.
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Cultural and Historical Context
Kielbasa and potato casseroles have roots in Eastern European home cooking where sausage and potatoes are beloved staples. The American twist comes through with the addition of cheddar and a creamy sauce baked until bubbling. I learned to make this from a neighbor in Pennsylvania whose family has always served variations at reunions.
Frequently Asked Questions
- → Can I use another type of sausage?
Yes, smoked andouille or any flavorful smoked sausage works well if kielbasa isn’t available.
- → How do I prevent the potatoes from getting mushy?
Boil the potatoes only until just tender, as they’ll finish cooking in the oven during baking.
- → Can I substitute a different cheese?
Absolutely! Try Monterey Jack, gouda, or a blend for a different cheesy profile.
- → Is it possible to prepare this casserole ahead of time?
Yes. Assemble in advance, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.
- → Are there tips for reheating leftovers?
Reheat portions in the oven or microwave. Add a splash of milk if the casserole seems too thick.
- → Can I add vegetables to the dish?
Feel free to mix in sautéed bell peppers, broccoli, or peas for extra color and nutrition.