Kielbasa Cheesy Potatoes (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 pound smoked kielbasa sausage, sliced
02 -
1 tablespoon olive oil
03 -
3 cups russet potatoes, peeled and cubed
→ Cheese Sauce Components
04 -
2 cups shredded sharp cheddar cheese
05 -
1 can (284 ml) cheddar cheese soup
06 -
1/2 teaspoon black pepper, freshly cracked
07 -
1 teaspoon salt
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon ground cumin
10 -
1/2 cup heavy cream
11 -
1 1/2 cups 2% milk
12 -
2 teaspoons garlic, minced
13 -
1/4 cup unsalted butter
14 -
1/4 cup all-purpose flour
# Steps to Follow:
01 -
Give the finished dish a break for 10 minutes before you dig in. That's how you'll get the tastiest texture.
02 -
Spread your cheesy sauce over the potatoes and kielbasa in the baking pan. Toss it into the oven and let it go until things are golden on top and bubbling up nicely—which takes about half an hour.
03 -
When you’ve taken the pan off the heat, drop in the sharp cheddar and stir it around till it’s all gooey and smooth.
04 -
Drop the minced garlic into the roux and let it cook until it smells awesome—just a half minute or so. Pour in the milk and cream slowly, whisking as you go. Then add cumin, garlic powder, salt, pepper, and the cheddar soup. Keep stirring on the heat till it thickens up, about 3–4 minutes.
05 -
Start by melting butter in the same skillet, then toss in the flour. Whisk it together for a minute or two until the color looks pale yellow and the raw flour smell is gone.
06 -
Put a big pan on medium-high, add olive oil, and drop in the kielbasa slices. Sauté them until they get a good brown color all over, about 5 minutes. Sprinkle the browned sausage right over the cooked potatoes in your pan.
07 -
Boil up the cubed, peeled potatoes in salted water until they're just fork-tender—roughly 7 minutes. Drain them well, and move them into your greased baking dish.
08 -
Turn your oven to 350°F (175°C) and coat a 9x13 baking dish with cooking spray to keep stuff from sticking.
# Additional Tips:
01 -
Want the smoothest, creamiest sauce? Shred a block of cheddar yourself instead of using pre-packaged cheese.