Kielbasa Cheddar Potato Bake (Printable Version)
Tender potatoes with smoky kielbasa and rich cheddar bake to golden perfection.
# Ingredients:
→ Vegetables
01 -
900 grams russet potatoes, peeled and cubed
→ Meat
02 -
450 grams smoked kielbasa sausage, sliced evenly
→ Sauce
03 -
30 milliliters extra virgin olive oil
04 -
30 grams unsalted butter
05 -
30 grams all purpose flour, sifted
06 -
3 grams minced fresh garlic (about 1 clove)
07 -
240 milliliters 2% milk
08 -
120 milliliters heavy cream
09 -
2 grams ground cumin
10 -
2 grams garlic powder
11 -
5 grams kosher salt
12 -
3 grams cracked black pepper
13 -
300 grams cheddar cheese soup
14 -
120 grams shredded sharp cheddar cheese
# Steps:
01 -
Peel and cube the potatoes into uniform pieces. Boil in well salted water until tender when pierced by a fork, approximately seven minutes. Drain thoroughly and arrange evenly in a lightly oiled 23 x 33 cm baking dish.
02 -
Heat olive oil in a large skillet over medium heat. Add the sliced kielbasa and sauté until each piece is deeply caramelized and browned, about five minutes. Distribute the browned sausage evenly over the potatoes.
03 -
In the same skillet, melt unsalted butter over medium heat. Whisk in sifted flour and cook gently, stirring constantly, until the mixture becomes pale gold and loses the raw flour taste, approximately two to three minutes.
04 -
Add minced garlic to the roux and cook for 30 seconds to release aroma. Gradually whisk in milk and heavy cream, ensuring no lumps remain. Stir in ground cumin, garlic powder, salt, cracked black pepper, and cheddar cheese soup. Cook over medium heat, stirring continuously, until the sauce is thick and glossy, about three to four minutes.
05 -
Remove the pan from heat and fold in shredded sharp cheddar cheese. Stir until fully melted and the sauce is rich and smooth.
06 -
Pour the cheese sauce evenly over the potatoes and kielbasa, using a spoon to ensure coverage into all edges. Bake uncovered in a preheated oven at 175°C for 30 minutes until bubbling and golden on top.
# Notes:
01 -
Allow the casserole to rest for 15 minutes after baking to keep layers intact and sauce creamy.