Easy Cheesy Potato Kielbasa (Print Version)
Crispy potatoes and kielbasa coated in creamy cheese sauce with bell peppers for a hearty, flavorful comfort dish.
# Ingredients:
→ Cheese Sauce
01 -
310 ml heavy cream
02 -
28 g unsalted butter
03 -
140 g cheddar cheese, freshly shredded
04 -
28 g cream cheese
05 -
56 g gruyere cheese, freshly shredded
06 -
2.5 ml ground mustard
→ Potatoes and Kielbasa
07 -
6 medium potatoes, cut into 2.5 cm pieces
08 -
vegetable oil, for frying
09 -
454 g kielbasa sausage, sliced into 1.25 cm pieces
10 -
60 ml red bell pepper, finely diced
11 -
60 ml green bell pepper, finely diced
12 -
1 medium onion, cut into strips
13 -
0.5 g chili powder
14 -
2.5 g ground black pepper
15 -
2.5 g seasoning salt
16 -
45 ml olive oil
17 -
fresh parsley, for garnish
# Instructions:
01 -
In a medium saucepan, heat heavy cream, cream cheese, and butter over medium heat, stirring until smooth and fully incorporated. Remove from heat and blend in the shredded cheddar and gruyere cheeses along with the ground mustard until the sauce is glossy and uniform.
02 -
Preheat vegetable oil in a deep pan to 190°C. Fry potato pieces in batches until golden brown and crisp on the outside. Transfer to paper towels to drain excess oil.
03 -
In a large non-stick skillet, heat olive oil over medium-high heat. Add sliced onions, red bell pepper, and green bell pepper. Season with chili powder and black pepper. Cook for 3–4 minutes, stirring frequently, until vegetables begin to soften.
04 -
Add sliced kielbasa to the vegetables. Cook, stirring, until the sausage is browned and onions are translucent, about 5–6 minutes. Stir in the seasoning salt and remove the skillet from heat.
05 -
Gently fold fried potatoes into the skillet with the kielbasa and vegetables. Drizzle with cheese sauce and toss lightly to coat. Garnish with chopped parsley and serve hot.
# Notes:
01 -
For extra crispness, ensure potatoes are dried well before frying to prevent oil splattering and uneven browning.