Go Back

Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole with tender sliced Yukon Gold potatoes layered under a silky garlic cheese sauce and topped with melted cheddar. Baked until bubbly and golden, this comforting casserole is a make-ahead weeknight favorite with smoky kielbasa in every bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 25 minutes
rest 10 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 14 oz kielbasa sausage sliced into ¼-inch rounds
  • 2.5 lb Yukon Gold potatoes peeled and sliced ⅛-inch thick
  • 1 tbsp olive oil
  • 1 yellow onion small, diced
  • 3 garlic cloves, minced
Cheese Sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 2.5 cup shredded sharp cheddar cheese divided
  • 0.5 cup grated Parmesan cheese
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
Garnish
  • 2 green onions thinly sliced
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prepare the Oven
  1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Brown the Kielbasa
  1. Heat the olive oil in a large cast iron skillet over medium-high heat, then cook the kielbasa for 4–5 minutes until lightly browned.
  2. Add the yellow onion and cook for another 3 minutes, stirring occasionally until softened.
  3. Stir in the minced garlic and cook for 30 seconds, then remove the skillet from the heat.
Make the Cheese Sauce
  1. In a saucepan, melt the unsalted butter over medium heat.
  2. Whisk in the all-purpose flour and cook for 1 minute.
  3. Gradually whisk in the whole milk and heavy cream until smooth.
  4. Simmer for 3–4 minutes until slightly thickened.
  5. Stir in 2 cups shredded sharp cheddar cheese, grated Parmesan cheese, Dijon mustard, garlic powder, onion powder, kosher salt, black pepper, and smoked paprika until silky and smooth.
Assemble the Casserole
  1. Arrange half of the Yukon Gold potatoes in the baking dish.
  2. Top with half of the browned kielbasa mixture and one-third of the cheese sauce.
  3. Repeat with the remaining Yukon Gold potatoes, kielbasa mixture, and remaining cheese sauce.
  4. Sprinkle the remaining ½ cup shredded sharp cheddar cheese evenly over the top.
Bake
  1. Cover tightly with foil and bake at 375°F (190°C) for 60 minutes.
  2. Remove the foil and continue baking for 20–25 minutes, until the potatoes are fork-tender and the cheese is golden and bubbling.
Serve
  1. Let the casserole rest for 10 minutes.
  2. Garnish with sliced green onions and chopped fresh parsley before serving.

Notes

For the smoothest sauce, keep whisking while adding the whole milk and heavy cream so no lumps form, then simmer only until slightly thickened. Refrigerate leftovers in an airtight container for up to 4 days; reheat covered at 350°F (175°C) until hot. Freezing is not recommended because the cheese sauce may break after thawing and reheating. Dietary swap: use lactose-free milk and lactose-free cream for a lactose-reduced version (cheddar and Parmesan still contain some lactose).