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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole with thinly sliced Yukon gold potatoes baked until tender and topped with a golden cheddar crust. Layered rounds of kielbasa and a creamy sour-cream soup sauce create a hearty, sliceable casserole.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

kielbasa
  • 1 lb kielbasa sliced into rounds
Yukon gold potatoes
  • 3 lb Yukon gold potatoes thinly sliced
onion
  • 1 onion diced
garlic
  • 4 garlic minced
sharp cheddar
  • 2 cup sharp cheddar shredded and divided
sour cream
  • 1 cup sour cream
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
chicken broth
  • 0.5 cup chicken broth
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
green onions
  • 1 green onions for garnish
salt
  • 0.25 tsp salt to taste
pepper
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375F and grease a 9x13 baking dish so the casserole releases cleanly.
  2. Brown the kielbasa rounds in a skillet, then set them aside so they stay flavorful in the bake.
  3. Whisk the sour cream, cream of chicken soup, broth, garlic powder, and onion powder until smooth and evenly combined.
Assemble and bake
  1. Layer half the potatoes in the dish and top with half the onion, then season lightly with salt and pepper for early flavor.
  2. Arrange half the kielbasa over the potatoes and spoon over the sauce, using the mixture to coat the layers.
  3. Sprinkle 3/4 cup of the shredded cheddar over the first layer so a cheesy top forms as it bakes.
  4. Repeat the layers with the remaining potatoes, remaining onion, remaining kielbasa, and the remaining sauce.
  5. Top with the remaining cheddar so it melts into a golden crust during baking.
  6. Cover with foil and bake for 40 minutes at 375F until the potatoes are starting to soften and the sauce is bubbling.
  7. Uncover and bake for 15 more minutes at 375F until golden and the potatoes are tender, visible through the bubbling edges.
Finish
  1. Garnish with green onions right after baking so they stay fresh-looking against the golden cheddar crust.

Notes

Pro tip: slice the Yukon gold potatoes thin and evenly so they cook through at the same pace. Store leftovers covered in the refrigerator up to 3-4 days; reheat in the oven or microwave until hot. Freezing is not ideal due to the dairy, but you can freeze if needed and expect a softer texture after thawing. For a lighter option, use reduced-fat sour cream and half the cheddar or swap in a low-fat cheese that melts well.