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Kielbasa Sausage Cheesy Potato Casserole

Kielbasa sausage cheesy potato casserole with thin-sliced Yukon golds baked until tender and topped with a golden cheddar crust. Layered kielbasa in a creamy sour cream and cream of chicken sauce for a hearty, scoopable main dish.
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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
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa and potatoes
  • 1 lb kielbasa Slice into rounds.
  • 3 lb Yukon gold potatoes Thinly slice for even baking.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 2 cup sharp cheddar Shredded and divided.
  • 1 cup sour cream
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 green onions For garnish.
  • salt and pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and brown the sausage
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the casserole releases easily.
  2. Brown the kielbasa rounds in a skillet, then set them aside while you mix the sauce.
Make the creamy sauce and layer
  1. Whisk sour cream, cream of chicken soup, chicken broth, garlic powder, and onion powder until smooth.
  2. Layer half the potatoes in the greased baking dish, then top with half the onion, garlic, kielbasa, the sauce, and 3/4 cup cheddar.
  3. Repeat the layers with the remaining potatoes, onion, garlic, kielbasa, sauce, and top with the remaining cheddar for a crust.
Bake and finish
  1. Cover with foil and bake at 375°F for 40 minutes so the potatoes soften through.
  2. Uncover and bake at 375°F for 15 more minutes until golden on top and the potatoes are tender, bubbling around the edges.
  3. Let the casserole rest briefly, then garnish with green onions before serving.

Notes

For best texture, keep the potato slices thin and fairly even so they bake tender in the full 55 minutes. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave until hot throughout. Freezing is not recommended because the creamy layer can separate after thawing. Dairy-light swap: use reduced-fat sour cream and reduced-fat cheddar if you want a lighter bake while keeping the same layering method.