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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole is a layered baked dish with thin-sliced Yukon gold potatoes, browned kielbasa, and a creamy sauce finished with a golden cheddar crust. This method delivers tender potatoes with melty, bubbly cheese and an easy foil-to-uncovered bake.
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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: 680
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
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 green onions For garnish.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and assemble
  1. Preheat the oven to 375F, then grease a 9x13 baking dish.
  2. Brown the kielbasa rounds in a skillet until lightly browned, then set aside.
  3. Whisk together the sour cream, cream of chicken soup, chicken broth, garlic powder, and onion powder.
  4. Layer half the potatoes in the baking dish, then add half the diced onion, half the minced garlic, half the kielbasa, a portion of the sauce, and 3/4 cup cheddar.
  5. Repeat the layers with the remaining potatoes, onion, garlic, kielbasa, and sauce, then top with the remaining cheddar.
Bake
  1. Cover the casserole with foil and bake for 40 minutes at 375F, until potatoes are starting to soften and the sauce is bubbling around the edges.
  2. Uncover and bake for 15 more minutes at 375F until the top is golden and the potatoes are tender when pierced.
  3. Finish by garnishing with green onions, then let it stand briefly before serving.

Notes

For the cleanest slices and even tenderness, aim for thin, uniform Yukon gold pieces so the 55-minute bake fully cooks the center. Refrigerate leftovers in an airtight container up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended for best texture. For a lighter version, use reduced-fat sour cream and reduced-fat cheddar while keeping the same layering and bake times.