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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole with thinly sliced Yukon Gold potatoes and browned kielbasa in a creamy sour-cream sauce. Baked until bubbly with a golden cheddar crust, then finished with fresh green onions.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole base
  • 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
  • 0.5 cup chicken broth
Seasoning and topping
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 green onions For garnish.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 375F, and grease a 9x13 baking dish so the potatoes release easily.
  2. Brown the kielbasa rounds in a skillet until lightly browned, then set aside.
  3. Whisk sour cream, cream of chicken soup, broth, garlic powder, and onion powder until smooth and pourable.
Assemble and bake
  1. Layer half the potatoes in the baking dish, then top with half the onion, garlic, kielbasa, sauce, and 3/4 cup cheddar.
  2. Repeat the layers with the remaining potatoes, onion, garlic, kielbasa, sauce, and finish with the remaining cheddar on top.
  3. Cover tightly with foil and bake for 40 minutes at 375F, until the potatoes are starting to soften and the sauce bubbles around the edges.
  4. Uncover and bake for 15 more minutes at 375F until the top is golden and the potatoes are tender when pierced.
Serve
  1. Let the casserole rest briefly, then garnish with green onions before serving.

Notes

For even tenderness, slice the Yukon Gold potatoes thin and similar in thickness so they finish at the same time. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in the oven at 350F until hot. Freezing is not recommended because the potatoes can soften further after thawing. For a lighter version, use light sour cream and swap in reduced-fat cheddar (texture stays creamy, browning may be slightly less intense).