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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole with tender Yukon Gold slices and melty cheddar baked until bubbly. Smoky kielbasa and sautéed onions add savory depth, while a creamy garlic-spice sauce keeps every layer moist.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
rest 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa sausage cheesy potato casserole
  • 2 lb Yukon Gold potatoes thinly sliced
  • 1 lb kielbasa sausage sliced
  • 1 yellow onion small, diced
  • 2 tbsp olive oil
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 2 clove garlic minced
  • 1 tsp smoked paprika
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cup shredded cheddar cheese
  • 2 tbsp fresh chives chopped, for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish, so the casserole bakes evenly from the start.
Brown kielbasa and onion
  1. Heat the olive oil in a skillet over medium heat and sauté the kielbasa and onion for 5–6 minutes, until browned, with visible caramelized edges.
Mix the creamy sauce
  1. Whisk together the heavy cream, chicken broth, garlic, smoked paprika, salt, and pepper until smooth and uniform in color.
Assemble the casserole
  1. Layer half the sliced potatoes in the baking dish, creating an even base with no gaps.
  2. Top with the kielbasa mixture, distributing it across the potatoes so each slice has filling nearby.
  3. Layer the remaining potatoes on top to cover the filling.
  4. Pour the cream mixture evenly over everything, until the top looks well-coated and slightly submerged at the edges.
Bake
  1. Cover with foil and bake for 45 minutes, until the potatoes are just starting to soften and the sauce is bubbling around the edges.
  2. Uncover, sprinkle with cheddar, and bake for 20–25 more minutes at 375°F, until the cheese is bubbly and the potatoes are tender.
Rest and serve
  1. Garnish with fresh chives and let rest for 5 minutes, so the casserole thickens slightly and slices hold together.

Notes

Pro tip: slice the potatoes evenly (about the same thickness) so they finish tender at the same time. Store leftovers covered in the refrigerator up to 3–4 days; reheat in the oven or microwave until hot. Freezing is not recommended because the cream sauce can split after thawing. For a lighter swap, use half-and-half for the heavy cream to reduce richness while keeping it creamy.