Kielbasa Potato Bake
Hearty kielbasa and crispy potato bake smothered in creamy cheese sauce delivers comforting, rich flavors perfect for wholesome family dinners or gatherings.
Equipment
- 1 9 x 13 inch baking dish
- 1 2-quart pot
- 1 frying pan
Ingredients
- 3 cups russet potatoes peeled and cubed
- 1 tablespoon olive oil
- 1 pound smoked kielbasa sausage cut into bite-size pieces
- ¼ cup all-purpose flour
- ¼ cup unsalted butter
- 2 teaspoons minced garlic
- 1½ cups 2% milk
- ½ cup heavy cream
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1 can 284 ml cheddar cheese soup
- 2 cups sharp cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees F and grease a 9 x 13 inch baking dish with non-stick spray.
- Boil peeled and cubed potatoes in a 2-quart pot for about 7 minutes until tender but not mushy. Drain and place in the baking dish.
- Brown kielbasa pieces in a frying pan with olive oil over medium heat for about 5 minutes, then add to the baking dish.
- In the same frying pan with leftover oil, cook flour and butter over medium-low heat until the raw flour taste disappears.
- Add minced garlic, milk, heavy cream, ground cumin, garlic powder, salt, pepper, and cheddar cheese soup; stir and simmer until thickened, about 3-4 minutes.
- Stir in shredded cheddar cheese then remove the sauce from heat.
- Pour the cheese sauce over the potatoes and kielbasa, tossing to coat evenly.
- Bake in the preheated oven for 30 minutes until bubbling and golden.
Notes
- Do not overcook potatoes; they should remain tender yet firm.
- Use smoked kielbasa for authentic flavor.
- Store leftovers refrigerated for up to 3 days.
- Reheat covered to preserve moisture and texture.