Preheat your oven to 190°C / 375°F. Lightly grease a 9×13-inch baking dish with butter or oil.
Slice the kielbasa into coins and thinly slice the potatoes. Dice the onion and mince the garlic.
2) Brown the Kielbasa
Heat a large skillet over medium-high heat. Add the butter and let it melt. Add the sliced kielbasa and cook for
3–4 minutes, stirring occasionally, until lightly browned. Browning builds a deeper, smoky flavor and
keeps the sausage from tasting “boiled” inside the casserole. Transfer the kielbasa to a plate.
3) Sauté Onion and Garlic
In the same skillet (don’t wipe it out—those browned bits are flavor), add the diced onion. Cook for
3–4 minutes until softened and lightly golden. Add the garlic and cook for
30 seconds, just until fragrant.
4) Make the Creamy Sauce
Reduce heat to low. Stir in the heavy cream, broth, and sour cream. Add paprika, black pepper, and thyme (if using).
Taste and add salt cautiously (you can adjust again later).
Stir in about half the cheddar and mozzarella. Keep stirring gently until the cheese melts into a smooth,
creamy sauce. You don’t need a hard boil—just warm enough for everything to blend together.
5) Layer the Casserole
Arrange half the potatoes in the prepared dish. Spoon a portion of the sauce over the potatoes (enough to
moisten them). Scatter half the kielbasa over the top. Repeat with the remaining potatoes and kielbasa.
Pour the rest of the sauce evenly over everything, making sure it flows into the edges and corners.
6) Top and Bake
Sprinkle the remaining cheese over the top. Cover the dish tightly with foil and bake for 45–55 minutes,
or until the potatoes are mostly tender when pierced with a knife.
Remove the foil and bake for another 10–15 minutes to brown the top. For an extra golden finish,
you can broil for 1–2 minutes at the end—just watch closely.
7) Rest, Garnish, Serve
Let the casserole rest for 10 minutes before slicing. This helps the sauce set so servings hold together
nicely. Sprinkle with chopped parsley if desired and serve warm.
Pro Tips for the Best Casserole
Slice Potatoes Evenly
Uneven potato slices are the #1 reason casseroles bake unevenly. Thin, consistent slices cook at the same speed and absorb the
sauce more evenly. If you’re unsure, err on the thinner side.
Season Carefully
Kielbasa and cheese both bring salt. Start with a smaller amount of salt, then taste your sauce before assembling.
You can always add more, but you can’t take it out once everything is baked.
Don’t Skip Browning the Sausage
A quick pan-brown adds a savory edge that makes the final dish taste richer and more “cooked” rather than simply warmed through.
Use Foil for Tender Potatoes
Baking covered traps steam and helps the potatoes soften properly. Uncovering later gives you that irresistible golden,
bubbly top.
Let It Rest
Resting time matters. Give it 10 minutes so the sauce thickens and the casserole slices cleanly—especially helpful if serving guests.
Easy Variations
Add Vegetables
Want to balance the richness? Add a vegetable layer or stir veggies into the sauce. Great options include:
- Broccoli florets (blanch briefly, then layer)
- Bell peppers (sauté with onions)
- Mushrooms (brown in the skillet for extra umami)
- Spinach (stir into sauce at the end until wilted)
Make It Spicy
If you like heat, add one of these:
- 1/2 tsp chili flakes or cayenne
- 1–2 tbsp hot sauce stirred into the sauce
- Spicy kielbasa instead of mild
Swap the Cheese
Cheddar and mozzarella are classic, but you can mix and match:
- Monterey Jack for creamy melt
- Smoked gouda for deeper smoky flavor
- Gruyère for a more “French gratin” vibe
- Pepper Jack for spice
Extra Crunchy Top
For a crispy topping, sprinkle breadcrumbs (or crushed crackers) mixed with a little melted butter over the cheese before the final
uncovered bake. This adds texture that contrasts beautifully with the creamy interior.
Faster Option: Parboil Potatoes
Short on time? Parboil sliced potatoes for 4–5 minutes, then drain well before layering. This reduces bake time and guarantees tenderness.
Make-Ahead, Storage & Reheating
Make Ahead
You can assemble this casserole up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake,
let it sit at room temperature for about 20–30 minutes (so the dish isn’t ice-cold going into the oven), then bake as directed.
You may need an extra 10 minutes covered to heat through.
Storage
Refrigerate leftovers in an airtight container for 3–4 days. The flavors develop beautifully overnight, making
leftovers especially delicious.
Freezing
This casserole can be frozen, but creamy sauces sometimes change texture slightly after thawing. For best results:
- Cool completely.
- Wrap tightly (plastic wrap + foil) or store in freezer-safe containers.
- Freeze up to 2 months.
- Thaw overnight in the fridge before reheating.
Reheating
Oven (best): Cover and bake at 175°C / 350°F for 20–30 minutes until hot.
Microwave (quick): Reheat portions in 60–90 second intervals, stirring gently if possible.
If the casserole looks a bit dry after reheating, add a splash of milk or broth before warming.
What to Serve With It
Because this casserole is rich and hearty, it pairs best with lighter sides that add freshness and crunch.
Here are a few excellent ideas:
- Green salad with a tangy vinaigrette (the acidity cuts through the creaminess)
- Steamed green beans or broccoli
- Roasted carrots or a simple mixed vegetable tray
- Pickles or pickled onions for contrast
- Crusty bread if you want to lean fully into comfort-food mode
For a party or potluck, serve it with a big salad and a dessert, and you’ve got a full menu that feels generous and satisfying.
Nutrition (Estimated)
Nutrition will vary depending on the exact sausage and cheeses used. As a general estimate (per serving, assuming 8 servings),
expect a hearty balance of carbs, protein, and fats typical of comfort casseroles. If you’d like, tell me your exact ingredient brands
and quantities and I can calculate a more specific estimate.
- Calories: ~450–650
- Protein: ~18–28 g
- Carbs: ~35–55 g
- Fat: ~25–45 g
FAQ
Can I use frozen hash browns instead of sliced potatoes?
Yes—this is one of the easiest shortcuts. Use about 900 g to 1 kg (2 lb) frozen hash browns.
Layer them straight from frozen. Bake covered until hot and bubbly (timing may be similar, but check for doneness).
What potatoes work best?
Yukon Gold are naturally buttery and hold their shape well. Russets are starchier and create a
softer, creamier texture. Either works—use what you have.
How do I know the potatoes are cooked?
Insert a knife into the center. If it slides through with little resistance, the potatoes are done. If you feel firmness,
bake covered a bit longer to soften them fully.
My sauce split or looks oily—what happened?
This usually happens if the sauce boiled hard or the heat was too high when melting cheese. Keep the heat low and stir gently.
In the oven, the casserole will often come together as it bakes and rests.
Can I make it lighter?
You can use half-and-half instead of heavy cream and reduce the cheese slightly. You can also add vegetables to lighten the overall feel.
The casserole will still be delicious, just a bit less rich.
Can I use another sausage?
Absolutely. Smoked sausage, turkey sausage, or even andouille (for spice) work well. Just aim for something that’s already cooked
or smoked, since the casserole is designed for quick browning and baking.
Printable Recipe Card
Cheesy Potato Casserole with Kielbasa
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Total Time: 1 hour 20 minutes
- Servings: 6–8
- Oven: 190°C / 375°F
Ingredients
- 700–900 g (1.5–2 lb) kielbasa, sliced
- 1.2–1.4 kg (2.5–3 lb) potatoes, thinly sliced
- 1 onion, diced
- 2–3 garlic cloves, minced
- 2 tbsp butter
- 250 ml (1 cup) heavy cream
- 180 ml (3/4 cup) chicken broth
- 120 g (1/2 cup) sour cream
- 200 g cheddar, shredded
- 150 g mozzarella, shredded
- 1 tsp paprika, 1/2 tsp pepper, salt to taste, optional 1/2 tsp thyme
Instructions
- Preheat oven to 190°C / 375°F. Grease a baking dish.
- Brown kielbasa in butter 3–4 minutes; remove to a plate.
- Sauté onion 3–4 minutes; add garlic 30 seconds.
- On low heat, stir in cream, broth, sour cream, and seasonings.
- Melt in half the cheeses to form a smooth sauce.
- Layer potatoes, sauce, kielbasa; repeat. Pour remaining sauce on top.
- Top with remaining cheese. Cover with foil; bake 45–55 minutes.
- Uncover; bake 10–15 minutes until golden. Rest 10 minutes, serve.
