Kielbasa Cheesy Potatoes (Printable Version)
Bubbly cheddar, smoky sausage, and creamy potatoes come together in a dish everyone rushes to the table for.
# What You'll Need:
→ Main Ingredients
01 -
1 pound smoked kielbasa sausage, cut into slices
02 -
1 tablespoon olive oil
03 -
3 cups russet potatoes, peeled and chopped
→ Cheese Sauce Components
04 -
2 cups sharp cheddar cheese, shredded
05 -
1 can (284 ml) cheddar cheese soup
06 -
1/4 cup all-purpose flour
07 -
2 teaspoons minced garlic
08 -
1/2 cup heavy cream
09 -
1 teaspoon salt
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon ground cumin
12 -
1/2 teaspoon black pepper, cracked
13 -
1/4 cup unsalted butter
14 -
1 1/2 cups 2% milk
# Step-by-Step Guide:
01 -
Coat your 9x13-inch pan with some spray and turn your oven on to 350°F (175°C).
02 -
Put cubed potatoes in salted boiling water, cook just until soft, about 7 minutes. Drain and dump them right into that baking dish.
03 -
Pour olive oil into a big pan over medium-high. Toss in the sausage slices and let them brown up, about 5 minutes. Spread them over the potatoes when done.
04 -
Drop butter into the same pan and melt it on medium. Stir in the flour and keep whisking until it loses that raw look and turns light gold, about 1-2 minutes.
05 -
Mix garlic into the roux and let it get fragrant, about half a minute. Slowly pour in milk, then heavy cream, whisking as you go. Now add cumin, garlic powder, salt, pepper, and cheese soup. Keep stirring until it gets thick, 3-4 minutes.
06 -
Take your pan off the heat. Dump in shredded cheddar and stir till it melts and the sauce's super smooth.
07 -
Drench the potatoes and sausage in that cheesy sauce. Slide the pan into the oven. Bake till you see the top brown up and bubble, right around 30 minutes.
08 -
Take out the dish and wait 10 minutes so things hold together better when you serve.
# Additional Notes:
01 -
Grab a block of cheese and shred it yourself—melts way nicer and the sauce turns out way smoother.