Description

A comforting, cheesy casserole combining smoky kielbasa sausage with tender potatoes and a creamy cheese sauce, perfect for easy weeknight dinners or cozy weekend meals.

Ingredients

Scale

1 pound smoked kielbasa sausage, sliced into ½-inch rounds
4 medium Yukon Gold potatoes (about 2 pounds), peeled and diced
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
3 cloves garlic, minced (about 1 tablespoon)
1 medium yellow onion, finely diced (about 150g)
1 teaspoon Dijon mustard
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (optional)
Optional add-ins: 1 cup frozen peas or chopped bell peppers, cooked bacon bits or diced ham

Instructions

Peel and dice potatoes into roughly 1-inch cubes. Slice kielbasa into half-inch rounds. Dice onion and mince garlic. Shred cheeses if not pre-shredded.
Bring a large pot of salted water to a boil. Add diced potatoes and cook for 6-8 minutes until just tender but not mushy. Drain and set aside.
In a large skillet over medium heat, melt 1 tablespoon butter. Add diced onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add sliced kielbasa and cook until lightly browned, about 2 minutes.
In a medium saucepan, melt remaining 3 tablespoons butter over medium heat. Sprinkle in flour and whisk constantly for 1-2 minutes to make a roux. Slowly pour in milk while whisking to avoid lumps. Stir until sauce thickens and bubbles, about 5 minutes.
Remove sauce from heat. Stir in Dijon mustard, salt, and pepper. Gradually add shredded cheddar and mozzarella, stirring until smooth and creamy. Add more milk if sauce is too thick.
Preheat oven to 375°F (190°C). In a mixing bowl, combine parboiled potatoes, kielbasa mixture, and cheese sauce. Toss gently to coat evenly.
Pour mixture into a 9×13 inch baking dish and spread evenly. Sprinkle extra cheese on top if desired.
Bake uncovered for 25-30 minutes until bubbly and golden on top. Potatoes should be tender when poked with a fork.
Let casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired. Serve warm.

Notes

[‘Parboil potatoes to prevent mushy texture.’, ‘Use freshly shredded sharp cheddar and mozzarella for best melt and flavor.’, ‘Brown kielbasa lightly for smoky, crispy texture.’, ‘Make roux low and slow to avoid lumps or burnt taste.’, ‘Adjust seasoning after baking as cheese adds saltiness.’, ‘Optional mix-ins: breadcrumbs for crisp crust, green onions for freshness.’, ‘Can substitute gluten-free flour or cornstarch for gluten-free version.’, ‘Dairy-free substitutions include margarine, plant-based milk, and dairy-free cheese.’, ‘Reheat gently with splash of milk to restore creaminess.’]

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 casserole serving
Calories: 480
Sodium: 700
Fat: 28
Saturated Fat: 14
Carbohydrates: 35
Fiber: 3
Protein: 22

Keywords: kielbasa casserole, cheesy casserole, potato casserole, comfort food, sausage casserole, easy dinner