Go Back

Hearty Kielbasa and Cheesy Potato Casserole

Hearty kielbasa and cheesy potato casserole with smoky sausage, tender layered Yukon Golds, and a cheddar-melty baked top. Bakes covered to soften the potatoes, then uncovered to get deep golden, bubbly cheese and caramelized edges.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
rest 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 1 lb kielbasa sausage Slice into 1/2-inch rounds.
  • 2 lb Yukon Gold potatoes Peel and thinly slice.
  • 1 yellow onion Thinly slice.
  • 2 cup shredded sharp cheddar cheese 2 cups total; reserve 1/2 cup for the topping.
  • 1 cup shredded mozzarella cheese Use as part of the inner cheesy layer.
Sauce
  • 1 can (10.5 oz) cream of mushroom soup
  • 0.5 cup sour cream
  • 0.5 cup whole milk
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 0.75 tsp salt
Topping
  • 0.5 cup shredded cheddar Reserved for topping.
  • 2 tbsp chopped fresh parsley For garnish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare and mix the casserole sauce
  1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or cooking spray. Set the dish aside so it’s ready for layering.
  2. In a large bowl, whisk together cream of mushroom soup, sour cream, whole milk, garlic powder, smoked paprika, onion powder, black pepper, and salt until smooth and well combined. Mix until no streaks remain.
Layer the potatoes, kielbasa, and cheese
  1. Add Yukon Gold potatoes and yellow onion to the sauce mixture and toss gently until every slice is well coated. Ensure the potato slices look evenly slicked with sauce.
  2. Spread half the potato mixture evenly across the bottom of the prepared baking dish. Make a flat, even layer for consistent baking.
  3. Arrange half the kielbasa sausage slices in a single layer over the potatoes. Keep the rounds mostly separated so they don’t clump.
  4. Sprinkle 1 cup shredded sharp cheddar cheese and 1/2 cup shredded mozzarella cheese over the first kielbasa layer. Cover the surface so it melts into the layers.
  5. Add the remaining potato mixture on top, then arrange the rest of the kielbasa sausage slices in an even layer. Press down gently to help everything set together.
  6. Pour any remaining sauce from the bowl over the top, making sure the surface is well coated. The top should look glossy and lightly pooled with sauce.
Bake covered, then brown the cheese
  1. Cover tightly with aluminum foil and bake for 50 minutes at 375°F (190°C), until the potatoes are nearly tender when pierced with a fork. Look for potatoes that yield but aren’t fully soft yet.
  2. Remove the foil, sprinkle the reserved 1/2 cup shredded cheddar over the top, and return to the oven uncovered for 20–25 more minutes. Watch for deep golden, bubbly cheese and caramelized edges.
Rest, garnish, and serve
  1. Let the casserole rest for 10 minutes before serving. This helps the layers set so it slices cleanly.
  2. Garnish with chopped fresh parsley and serve straight from the dish. Add a fresh pop of color right before bringing it to the table.

Notes

For clean slices, let the casserole rest the full 10 minutes before serving—during that time, the sauce thickens and the cheese firms up. Store leftovers covered in the refrigerator for up to 4 days. Freeze yes: cool completely, portion, and freeze up to 2 months; thaw overnight in the fridge and reheat until hot. Dietary swap: use low-fat sour cream and part-skim mozzarella if you want a lighter version while keeping the same layered texture.