Kielbasa Sausage with Cheesy Potato Casserole (Print version)
Smoky kielbasa, tender potatoes, and sharp cheddar bake into a creamy casserole with crisp sausage edges and a golden cheesy top.
# Ingredients:
For the casserole
01 -
2 lb (900 g) Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
02 -
1 teaspoon kosher salt, plus more for boiling water
03 -
1 tablespoon unsalted butter, plus more for the baking dish
04 -
14 oz (400 g) smoked kielbasa sausage, sliced into 1/4-inch rounds
05 -
1 small yellow onion, diced
06 -
3 cloves garlic, minced
For the creamy cheese sauce
07 -
1 can (10.5 oz / 298 g) condensed cream of mushroom soup
08 -
1 cup (240 g) sour cream
09 -
1/2 cup (120 ml) whole milk
10 -
2 teaspoons Dijon mustard
11 -
1 teaspoon Worcestershire sauce
12 -
3/4 teaspoon black pepper
13 -
2 1/2 cups (280 g) shredded sharp cheddar cheese, divided
Optional topping
14 -
3/4 cup (60 g) crushed buttery crackers
15 -
2 tablespoons unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 375F. Butter a 9x13-inch baking dish.
02 -
Place the diced potatoes in a pot of salted water. Bring to a boil and cook for 5-7 minutes, until just tender but not falling apart. Drain well.
03 -
Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa in a single layer and cook for 4-5 minutes, stirring once or twice, until browned at the edges. Transfer to a plate.
04 -
Add the onion to the same skillet and cook for 3-4 minutes until softened. Stir in the garlic and cook for 30 seconds.
05 -
In a large bowl, whisk together the soup, sour cream, milk, Dijon mustard, Worcestershire sauce, salt, and black pepper. Stir in 1 1/2 cups cheddar.
06 -
Fold the drained potatoes, browned kielbasa, onion, and garlic into the sauce. Spread the mixture evenly in the prepared baking dish. Top with the remaining 1 cup cheddar.
07 -
If using the topping, mix crushed crackers with melted butter and sprinkle over the cheese. Bake uncovered for 35-40 minutes, until bubbling and golden on top.
08 -
Let the casserole rest for 10 minutes before scooping so the sauce can settle.
# Good to know:
01 -
Best served warm after a 10-minute rest.
02 -
Can be assembled up to 24 hours ahead and baked from chilled.
03 -
Store leftovers covered in the refrigerator for up to 4 days.