Scalloped Potatoes with Kielbasa

This creamy scalloped potatoes and kielbasa casserole combines tender potato slices with savory sausage for a comforting one-dish meal that satisfies the heartiest appetites. The rich cheese sauce brings everything together into a bubbling, golden masterpiece that's sure to become a family favorite.

I first made this dish when my in-laws unexpectedly extended their visit during a snowstorm. With limited ingredients on hand, this potato and kielbasa bake came to the rescue and has since become our go-to comfort food for family gatherings.

Ingredients

• Potatoes: Starchy russet or all-purpose potatoes work best as they hold their shape while absorbing the creamy sauce
• Kielbasa: The smoky flavor elevates the entire dish look for Polish-style with visible garlic and spices
• Cheddar cheese: Sharp cheddar provides the best flavor balance use freshly grated for superior melting
• Heavy cream: Creates the richest most velvety sauce possible
• Milk: Lightens the sauce slightly while maintaining creaminess
• Butter: Adds richness and helps create a golden top crust
• Garlic powder: Provides aromatic depth without overwhelming the dish
• Salt and pepper: Always essential for proper seasoning adjust according to the saltiness of your sausage

Step-by-Step Instructions

Prepare the baking dish:

Thoroughly grease a 9x13-inch baking dish using butter or cooking spray, ensuring complete coverage to prevent sticking. This step is crucial for easy serving later.

Slice the ingredients:

Cut potatoes into very thin, uniform slices about 1/8-inch thick using a mandoline if available. Consistency in thickness ensures even cooking. Slice kielbasa into 1/4-inch rounds.

Create the first layer:

Arrange half the potato slices in slightly overlapping rows covering the bottom of the baking dish. This creates the foundation for your casserole and allows the cream to flow between slices.

Add sausage and cheese:

Distribute half the kielbasa evenly over the potatoes, then sprinkle with half the shredded cheese. The sausage will release flavorful oils as it bakes, infusing the potatoes.

Repeat layers:

Create a second identical layer with remaining potatoes, kielbasa, and cheese. Building these layers ensures every bite contains all the key flavors.

Prepare the cream sauce:

Combine heavy cream, milk, butter, garlic powder, salt and pepper in a saucepan. Heat gently until butter melts and mixture is warm but not boiling. This prevents the dairy from separating during baking.

Pour and cover:

Slowly pour the warm cream mixture over the entire casserole, allowing it to seep between all layers. Cover tightly with aluminum foil to trap steam and help cook the potatoes.

Initial baking:

Bake covered at 375°F for 45 minutes. This steam-cooks the potatoes until tender while allowing flavors to meld together.

Final browning:

Remove foil and continue baking for 15 minutes until top is golden brown and edges are bubbling. This creates that irresistible crispy cheese crust.

Rest before serving:

Allow casserole to rest for 10-15 minutes before serving. This critical step lets the sauce thicken and makes serving much neater.

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The secret to this dish's success is truly in the layering technique. My grandmother taught me to always overlap the potatoes slightly rather than just scattering them, creating a more structured casserole that holds together beautifully when served. The memory of her carefully arranging each potato slice is one I cherish every time I make this recipe.

Make-Ahead Options

This casserole is perfect for busy weeknights because you can prepare it entirely the day before. Assemble all layers, pour over the cream mixture, then cover and refrigerate. When ready to cook, allow the dish to sit at room temperature for 30 minutes before baking, and you might need to add 10-15 minutes to the covered baking time since you're starting with cold ingredients. The flavor actually improves as it sits overnight, allowing the garlic and smokiness from the kielbasa to infuse the cream sauce.

Perfect Pairings

While this dish is hearty enough to stand alone, a simple green salad with vinaigrette provides a refreshing contrast to the richness. For special occasions, I serve it alongside roasted Brussels sprouts or green beans almondine to add color and balance to the plate. If serving as part of a larger spread, consider adding a crusty bread to soak up the remaining cream sauce. For beverages, this pairs beautifully with a crisp Chardonnay or a light amber ale that can cut through the richness.

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Variations To Try

This recipe welcomes customization based on what you have available. Swap the kielbasa for ham, bacon, or even smoked turkey for different flavor profiles. For a vegetarian version, omit the meat entirely and add sautéed mushrooms and onions between the layers. The cheese can be varied too. Try Gruyère for a more sophisticated flavor, or pepper jack for a spicy kick. You can even add herbs like thyme or rosemary to the cream mixture for an aromatic twist. During summer months, I sometimes add thin slices of zucchini or yellow squash to lighten the dish.

Storage And Reheating

Leftovers can be refrigerated for up to 3 days in an airtight container. To reheat, cover with foil and warm in a 325°F oven for about 20 minutes until heated through. For best results, add a splash of milk or cream before reheating to refresh the sauce. This dish also freezes surprisingly well. Portion cooled leftovers into freezer containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Individual portions can be reheated in the microwave, though the oven method preserves the texture better.

Frequently Asked Questions

→ Can I use a different type of sausage?

Yes, you can substitute kielbasa with smoked sausage, andouille, or even spicy chorizo to suit your tastes.

→ Can I make this dish ahead of time?

Absolutely! Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking. Simply add 10-15 additional minutes to the baking time if baking from cold.

→ What kind of cheese works best for this dish?

Cheddar cheese is ideal for its rich flavor, but you can also use a blend of cheeses like Gruyère, Monterey Jack, or mozzarella.

→ How can I make this dish lighter?

For a lighter version, use half-and-half or whole milk instead of heavy cream. You can also reduce the cheese quantity slightly.

→ Can I add vegetables to this dish?

Yes, sliced zucchini, mushrooms, or spinach can be layered with the potatoes for additional flavor and nutrition.