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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole with thin-sliced Yukon gold potatoes baked until tender, layered with browned kielbasa and a creamy sour cream soup sauce. Finish with a golden cheddar crust and scatter green onions over the bubbling top.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa Sausage Cheesy Potato Casserole
  • 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
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 green onions for garnish
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Preheat the oven to 375F, then grease a 9x13 baking dish.
  2. Brown the kielbasa rounds in a skillet, then set them aside.
  3. Whisk the sour cream, cream of chicken soup, broth, garlic powder, and onion powder.
  4. Layer half the potatoes in the baking dish, then top with half the onion, half the garlic, the kielbasa, the sauce, and 3/4 cup cheddar.
  5. Repeat the layers with the remaining potatoes and onion/garlic, then top with the remaining cheddar.
  6. Cover with foil and bake for 40 minutes.
  7. Uncover and bake for 15 more minutes until the potatoes are tender and the top is golden.
  8. Garnish with green onions, then season with salt and pepper to taste before serving.

Notes

For the most even baking, keep the potato slices consistently thin and overlap them closely in the dish. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven at 350F until warmed through. Freezing is not recommended because the potatoes and dairy sauce can lose texture. For a lighter option, use reduced-fat sour cream and reduced-fat cheddar (the layering method stays the same).