If you’re looking for a no-fuss comfort-food dinner that feeds a family (or a hungry crowd) without a mountain of dishes,
It’s creamy, rich, and deeply satisfying—layers of tender potatoes, savory smoked sausage, and a velvety cheese sauce that
bakes into a bubbling, golden top.
The magic here is how simple ingredients create big flavor: smoky kielbasa, potatoes that soak up the sauce, onions and garlic
for sweetness and depth, and a blend of cheeses for that perfect gooey pull. Serve it as a main dish with a crisp salad or steamed
vegetables, or offer it as a hearty side at gatherings. Either way, expect empty plates.
Why You’ll Love It
- Comfort food perfection: creamy potatoes + smoky sausage + melted cheese = pure cozy satisfaction.
- Budget-friendly: potatoes and kielbasa go a long way, making this a great value meal.
- Great for leftovers: it reheats beautifully and tastes even better the next day.
- Flexible: add veggies, swap cheeses, adjust spice—this casserole is easy to customize.
- Feeds a crowd: perfect for family dinners, potlucks, or meal prep for a busy week.
This dish is also a smart “bridge recipe” for people who don’t love complicated cooking. The steps are simple,
and the payoff is big. The casserole bakes while you relax, and it comes out looking like you worked much harder than you did.
Ingredients
Below is the classic version—rich, creamy, and full of cheesy goodness. Measurements are given in both
metric and US style for convenience.
Main Ingredients
- Kielbasa: 700–900 g (1.5–2 lb), sliced into coins
- Potatoes: 1.2–1.4 kg (2.5–3 lb), thinly sliced (Yukon Gold or russet work well)
- Onion: 1 medium, finely diced
- Garlic: 2–3 cloves, minced
- Butter: 2 tbsp (or use 1–2 tbsp oil)
Creamy Cheese Sauce
- Heavy cream: 250 ml (1 cup) (or half-and-half)
- Chicken broth: 180 ml (3/4 cup) (or milk)
- Sour cream: 120 g (1/2 cup)
- Cheddar cheese: ~200 g (about 2 cups), shredded
- Mozzarella (or Monterey Jack): ~150 g (about 1 1/2 cups), shredded
Seasonings
- Salt: about 1 tsp (start lighter and adjust—kielbasa and cheese can be salty)
- Black pepper: 1/2 tsp
- Paprika: 1 tsp (smoked paprika is especially delicious)
- Dried thyme: 1/2 tsp (optional, but great)
Optional Finish
- Parsley: 2–3 tbsp chopped (for freshness and color)
- Extra cheese: if you want a thicker, extra-browned top
Ingredient note: This recipe is designed to be hearty and flavorful without needing special items.
If you only have one type of cheese, don’t worry—use what you have. Cheddar provides sharpness, while mozzarella adds stretch,
but either works on its own.
Equipment
- Large skillet or sauté pan
- Sharp knife or mandoline (for thin potato slices)
- Mixing spoon or whisk
- 9×13-inch baking dish (or similar size casserole dish)
- Aluminum foil
A mandoline makes quick, even slices, which helps the potatoes cook uniformly. If using a knife, aim for slices around
2–3 mm thick (roughly 1/8 inch). Even slices = no crunchy potato surprises.
How to Make It (Step-by-Step)
This casserole is simple: brown the kielbasa for flavor, make a creamy cheese sauce, layer everything, then bake until tender
and golden. Here’s the full method.
