Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 375°F, then grease a 9x13 baking dish with a light coat of oil or spray.
- Slice the kielbasa into rounds and thinly slice the Yukon gold potatoes so the layers bake evenly.
Brown kielbasa and make sauce
- Brown the kielbasa rounds in a skillet over medium heat for 4 to 6 minutes, until the edges are lightly browned, then set aside.
- Whisk the sour cream, cream of chicken soup, chicken broth, garlic powder, and onion powder until smooth.
Assemble layers and bake
- Layer half the potatoes in the baking dish, then top with half the diced onion, half the kielbasa, and pour on part of the sauce.
- Sprinkle 3/4 cup of the shredded sharp cheddar over the first layer, letting it fall into the spaces between potatoes.
- Repeat with the remaining potatoes, the remaining onion, the remaining kielbasa, and the remaining sauce.
- Top with the remaining sharp cheddar so the casserole finishes with a cheesy crust.
- Cover the dish with foil and bake at 375°F for 40 minutes, until the potatoes are starting to turn tender and the sauce is bubbling at the edges.
- Uncover and bake at 375°F for 15 minutes more, until golden on top and the potatoes are tender when pierced with a fork.
Finish
- Garnish with green onions and season to taste with salt and pepper before serving.
Notes
Pro tip: use very thin, even potato slices so everything becomes tender at the same time without extra bake. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until hot. Freezing is not recommended because the sour-cream sauce can break after thawing. For a lighter option, swap sour cream for plain Greek yogurt and use reduced-fat cheddar.