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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole with tender Yukon gold slices and a creamy sour-cream sauce, finished with a golden cheddar crust. Layers of kielbasa, onion, garlic, and cheese bake until bubbling and soft.
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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: 710
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
  • 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
  • green onions for garnish
  • salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and brown
  1. Preheat the oven to 375F and grease a 9x13 baking dish.
  2. Brown the kielbasa rounds in a skillet, then set them aside.
Mix sauce
  1. Whisk together the sour cream, cream of chicken soup, chicken broth, garlic powder, and onion powder until smooth.
Layer and bake
  1. Layer half of the potatoes in the dish, then top with half the onion, garlic, kielbasa, sauce, and 3/4 cup cheddar.
  2. Repeat the layers with the remaining potatoes, onion, garlic, kielbasa, and sauce, then top with the remaining cheddar.
  3. Cover the dish with foil and bake at 375F for 40 minutes, until the potatoes are starting to soften and the sauce bubbles at the edges.
  4. Uncover and bake at 375F for 15 more minutes until the top is golden and the potatoes are tender.
Finish
  1. Garnish with green onions, then season with salt and pepper to taste before serving.

Notes

For the most even cooking, slice the Yukon gold potatoes thin and similar in thickness so the bake time is consistent. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 350F until warmed through. Freezing is not recommended because the creamy sauce can change texture. For a lighter option, use low-fat sour cream and reduced-fat cheddar for a similar creamy melt.