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Kielbasa and Cheesy Potato Casserole

Layers of browned kielbasa, thinly sliced potatoes, and sauteed onion and garlic baked in a paprika-seasoned sour cream and heavy cream sauce under a blanket of melted sharp cheddar.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb kielbasa sliced into rounds
  • 4 cups potatoes peeled and thinly sliced to 1/8 inch; russet or Yukon Gold preferred
  • 2 cups shredded sharp cheddar cheese
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil divided
  • fresh parsley chopped, optional garnish

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Mandoline or sharp knife
  • aluminum foil
  • large mixing bowl

Method
 

  1. Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish.
  2. Heat 1 tbsp olive oil in a skillet over medium heat. Brown the sliced kielbasa for 5 to 7 minutes until golden on both sides. Remove and set aside.
  3. In the same skillet, add remaining 1 tbsp olive oil. Saute the diced onion and minced garlic for 3 to 4 minutes until the onion is translucent.
  4. Whisk together sour cream, heavy cream, paprika, salt, and black pepper in a large bowl until smooth.
  5. Layer half the sliced potatoes in the bottom of the baking dish. Top with half the kielbasa, half the onion and garlic mixture, and half the cheddar. Pour half the cream mixture evenly over the layer.
  6. Repeat with the remaining potatoes, kielbasa, onion mixture, and cream sauce. Finish with the remaining cheddar evenly spread across the top.
  7. Cover tightly with aluminum foil and bake for 40 minutes.
  8. Remove the foil and bake for another 10 to 15 minutes until the cheese is bubbling and golden and the potatoes are completely tender when pierced with a fork.
  9. Let cool for 5 to 10 minutes before serving. Garnish with chopped parsley if desired.

Notes

Storage: Refrigerate in an airtight container for up to 3 to 4 days. Flavors deepen overnight.
Freezing: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave covered in 60-second intervals, or reheat in a 350 F oven covered with foil for 20 minutes.
Slice tip: Use a mandoline for consistent 1/8-inch potato slices. Uneven thickness leads to uneven cooking.
Foil tip: Seal tightly to trap steam for the first 40 minutes. This is what cooks the potatoes through.
Browning tip: Always brown the kielbasa before layering for deeper flavor throughout the casserole.