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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole is a creamy, layered bake with tender Yukon gold potatoes and a golden cheddar crust. Browned kielbasa, a sour cream soup sauce, and two-stage baking make the potatoes soft and the top bubbling.
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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 and potatoes casserole base
  • 1 lb kielbasa
  • 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
  • 0.5 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 green onions For garnish.
  • 0.25 salt and pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease a 9x13 baking dish so the layers don’t stick.
  2. In a skillet, brown the kielbasa rounds, then set them aside while you mix the sauce.
  3. Whisk together the sour cream, cream of chicken soup, chicken broth, garlic powder, and onion powder until smooth.
  4. Layer half the potatoes in the baking dish, then top with half the onion, half the garlic, the kielbasa, and part of the sauce.
  5. Sprinkle 3/4 cup shredded cheddar over the first layer, covering as evenly as possible.
  6. Repeat the layers with the remaining potatoes, onion, garlic, and remaining sauce.
  7. Top with the remaining cheddar so the casserole bakes to a golden crust.
  8. Cover with foil and bake for 40 minutes, using the covered bake to help the potatoes soften.
  9. Uncover and bake 15 more minutes at 375F until the top is golden and the potatoes are tender.
  10. Garnish with green onions and serve warm.

Notes

For best slicing and even cooking, aim for thin, similar-sized Yukon gold potato slices. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350F oven until hot. Freezing is not recommended because the cream sauce can separate when thawed. Swap sour cream for full-fat plain Greek yogurt if you want a slightly tangier, higher-protein option.