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Close up of cheesy Kielbasa Potato Casserole in a rectangular baking dish with coarse black pepper.

The Ultimate Cheesy Kielbasa Potato Casserole Recipe

This highly comforting Kielbasa Potato Casserole features perfectly roasted potatoes, pan-seared caramelized smoked sausage, and a deeply satisfying golden-brown bubbly cheese topping. The ultimate easy weeknight dinner recipe.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Casserole Ingredients
  • 2 lbs russet potatoes washed and cut into 1-inch (2.5cm) cubes
  • 14 oz smoked kielbasa sausage thickly sliced into 1/2-inch (1.25cm) rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 cup sharp cheddar cheese freshly grated
  • 1 cup whole milk mozzarella cheese freshly grated
  • 1/4 cup fresh green onions finely chopped
  • 1 tsp coarse black pepper

Equipment

  • 1 9x13 White Ceramic Baking Dish Essential for creating crispy, browned cheese edges.
  • 1 Large Cast-Iron Skillet Required for achieving a hard sear and charred edges on the sausage.

Method
 

Preparation and Baking
  1. Preheat your oven to 400°F (200°C). Toss cubed potatoes with olive oil, garlic powder, onion powder, smoked paprika, and salt. Spread evenly in a white ceramic baking dish and roast for 25 to 30 minutes until fork-tender.
  2. While potatoes roast, heat a dry cast iron skillet over medium-high heat. Sear the sliced kielbasa for 3-4 minutes per side until deeply browned and charred on the edges.
  3. Remove the potatoes from the oven. Scatter the seared kielbasa slices over the potatoes and mix slightly. Smother entirely in the freshly grated cheddar and mozzarella cheeses.
  4. Return to the oven for 10 to 15 minutes until the cheese is bubbling, golden-brown, and crispy around the edges. Garnish with chopped green onions and coarse black pepper before serving.

Notes

Dry potatoes thoroughly before tossing with oil to prevent steaming.
Always grate cheese from a block for a superior melt and texture.