Go Back

Hearty Kielbasa and Cheesy Potato Casserole

Hearty kielbasa and cheesy potato casserole is baked with parboiled Yukon Gold potatoes, smoky browned kielbasa, and a creamy cheddar-mushroom sauce that turns bubbly and golden. The casserole is assembled in one dish and baked until the cheese browns at the edges for a hearty, comforting texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
resting 5 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb kielbasa sausage
  • 2 lb Yukon Gold potatoes
  • 1 medium yellow onion
  • 3 cloves garlic
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup chicken broth
  • 1 cup shredded sharp cheddar cheese divided
  • 0.5 cup shredded Monterey Jack cheese
  • 2 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt and black pepper to taste
Topping
  • 0.5 cup shredded sharp cheddar cheese reserved
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
Parboil potatoes
  1. Bring a large pot of salted water to a boil. Add the diced potatoes and parboil for 6–8 minutes until just fork-tender but not fully cooked.
  2. Drain the potatoes well and set them aside. Leave them to steam-dry briefly while you cook the sausage.
Brown kielbasa
  1. In a large skillet over medium-high heat, melt the butter. Add the kielbasa rounds and cook 3–4 minutes per side until lightly browned and caramelized.
  2. Remove the kielbasa with a slotted spoon and set it aside. Keep skillet drippings for the onion and sauce.
Cook onion and garlic, then make sauce
  1. In the same skillet, add the diced onion and cook over medium heat for 3–4 minutes until softened and translucent. Stir occasionally so it browns lightly without burning.
  2. Add the minced garlic and cook for 1 minute until fragrant. Remove the skillet from heat right after the garlic smells toasted.
  3. Stir in the sour cream, cream of mushroom soup, chicken broth, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
Assemble casserole
  1. Add the parboiled potatoes, browned kielbasa, 1 cup of cheddar cheese, and the Monterey Jack cheese to the skillet mixture. Stir gently until everything is evenly coated.
  2. Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
Bake
  1. Cover tightly with aluminum foil and bake for 30 minutes. The casserole should be hot through and the cheese will begin melting under the foil.
  2. Remove the foil and bake for 15–20 minutes until the cheese is bubbly, golden, and starting to brown at the edges. Keep an eye on browning toward the end.
Rest and serve
  1. Remove from the oven and let rest for 5 minutes. This helps the layers set so the casserole scoops cleanly.
  2. Garnish with fresh parsley and serve hot straight from the dish. Sprinkle any extra parsley over individual portions.

Notes

For extra creamy texture, stir the sauce mixture until the sour cream fully smooths before adding potatoes. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 350°F (175°C) until warmed through. Freeze yes: cool completely, freeze tightly covered up to 2 months, then thaw overnight in the fridge and reheat. For a lighter option, use reduced-fat sour cream and half-fat cheeses while keeping the baking time the same.