Kielbasa Cheesy Potato Bake (Printer-Friendly Version)

A comforting blend of smoky kielbasa, tender potatoes, and gooey cheese baked to golden perfection.

# Required Ingredients:

→ Meats

01 - 340 g kielbasa sausage, sliced into 1.25 cm rounds

→ Vegetables

02 - 900 g russet potatoes, peeled and diced into bite-sized chunks
03 - 1 medium onion, thinly sliced
04 - Fresh parsley, chopped (optional, for garnish)

→ Dairy

05 - 190 g sharp cheddar cheese, shredded, divided
06 - 120 g sour cream
07 - 240 ml milk

→ Pantry

08 - 300 g cream of chicken soup
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon freshly ground black pepper

# Step-by-Step Instructions:

01 - Peel and dice the russet potatoes into bite-sized pieces. Thinly slice the onion. Slice the kielbasa into 1.25 cm rounds. Preheat oven to 190°C.
02 - Heat a large skillet over medium heat. Add kielbasa slices and sauté for 3-4 minutes until lightly browned. Add onions and cook until soft and translucent to develop the base flavor.
03 - In a mixing bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, black pepper, and 140 g of shredded cheddar cheese until fully combined.
04 - Grease a 23x33 cm baking dish. Layer diced potatoes, sautéed kielbasa, and onions evenly. Pour the creamy cheese sauce over the ingredients and gently stir to incorporate evenly.
05 - Cover the baking dish with aluminum foil and bake in the preheated oven for 50-60 minutes or until potatoes are tender when pierced with a fork.
06 - Remove foil, sprinkle the remaining 50 g of cheddar cheese evenly over the top, and bake uncovered for an additional 10-15 minutes until the cheese is bubbly and golden brown.
07 - Allow the dish to rest for 5-10 minutes before serving. Optionally, garnish with chopped fresh parsley for color and freshness.

# Handy Cooking Tips:

01 - Russet potatoes retain their shape well during baking and absorb flavors without becoming mushy.
02 - To make ahead, assemble the casserole and refrigerate overnight. Bake just before serving.
03 - For spicier variation, add cayenne pepper or chopped jalapeños with the sausage.

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