When my grandson was just six, he called this dish “Grandma’s hot potato hug.” I didn’t quite know what he meant until I watched him sit at the table—elbows up, face close, grinning wide as he dug into his plate. The richness of cheese, the comfort of potatoes, the smokiness of the kielbasa—all wrapped together like a warm embrace. That’s what he felt. That’s what I feel every time I make it, called Kielbasa Sausage Cheesy Potato Casserole.
This recipe came to me years ago when I was searching for a hearty dish that didn’t skimp on flavor but still held a sense of simplicity. Back in my teaching days, a Polish colleague brought a sausage and potato casserole to a school potluck.
Hers was rustic and humble, but deeply satisfying. I took that memory and shaped it into something new, adding creamy cheddar, warm spices, and that velvety soup base that makes every bite feel like a reward after a long day.
Now, retired and with more time in my little kitchen, I find joy not just in cooking it, but in passing the recipe down to my daughters and curious readers like you. My hands may not be as quick as they once were, but they still know their way around a skillet, and my heart still swells when a dish like this is served to someone I love.
So here’s the recipe I now call “Grandma’s hot potato hug”—made with purpose, packed with flavor, and meant to be shared.
Short Description
A creamy, comforting baked casserole made with tender potatoes, smoky kielbasa, and rich cheddar cheese sauce—perfect for weeknight dinners, potlucks, or family gatherings.
Key Ingredients
- 3 cups russet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 pound smoked kielbasa sausage, sliced
- ¼ cup all-purpose flour
- ¼ cup unsalted butter
- 2 teaspoons minced garlic
- 1½ cups 2% milk
- ½ cup heavy cream
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1 can (284ml) cheddar cheese soup
- 2 cups shredded sharp cheddar cheese
Tools Needed
- Large pot for boiling potatoes
- Skillet or sauté pan
- Whisk
- Wooden spoon or silicone spatula
- 9×13-inch baking dish
- Measuring cups and spoons
- Cooking spray
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking spray. Set aside.
Step 2: Boil the Potatoes
In a large pot, bring water to a boil. Add cubed russet potatoes and boil for about 7 minutes or until fork-tender. Drain well and spread evenly into the prepared baking dish.
Step 3: Brown the Kielbasa
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced kielbasa and sauté for around 5 minutes until the edges are caramelized and lightly crisp. Transfer to the baking dish over the potatoes.
Step 4: Build the Cheese Sauce Base
Using the same skillet, melt the butter. Sprinkle in the flour and stir constantly for about 2 minutes until the mixture loses its raw flour smell and becomes slightly golden.
Step 5: Add Aromatics and Liquids
Whisk in the minced garlic, followed by the 2% milk and heavy cream. Keep whisking to prevent lumps. Stir in cumin, garlic powder, salt, pepper, and the cheddar cheese soup. Let it simmer for 3–4 minutes, or until the sauce thickens and starts to coat the back of a spoon.
Step 6: Melt in the Cheese
Remove skillet from heat and stir in the shredded cheddar cheese. Mix until fully melted and smooth.
Step 7: Assemble and Bake
Pour the hot cheese sauce evenly over the kielbasa and potatoes. Use a spatula to gently distribute the sauce into the corners. Bake uncovered for 30 minutes, or until the top is golden and bubbly.
Step 8: Let it Rest
Remove from the oven and let the casserole sit for 5–10 minutes before serving. This helps everything settle and enhances the texture.
Why You’ll Love This Recipe
Comfort Food Classic: Creamy, smoky, and cheesy all in one—everything you want in a single forkful.
One-Pan Wonder: Minimal cleanup with a single baking dish.
Make-Ahead Friendly: Assembles well in advance and reheats beautifully.
Customizable: Easy to tweak to match your family’s taste or dietary needs.
Family Favorite: Kids and adults alike go back for seconds (and thirds).
Mistakes to Avoid & Solutions
Overboiling the Potatoes: If they’re too soft, they’ll fall apart in the bake. Boil only until fork-tender—around 7 minutes.
Greasy Casserole: Don’t skip draining the kielbasa on a paper towel if it releases excess fat. It keeps the final dish balanced.
Lumpy Sauce: Always whisk the flour and butter mixture well before adding milk. If lumps form, strain the sauce or use an immersion blender.
Undermelting Cheese: Stir in cheese off the heat to avoid clumping or separation. High heat breaks the emulsion.
Dry Texture: Use both milk and cream for richness. Skipping cream can make it chalky or flat.
Serving and Pairing Suggestions
As a Main Dish: Serve with a side salad tossed in vinaigrette or steamed green beans for balance.
Family-Style: Place the casserole right in the center of the table—let everyone serve themselves.
With Drinks: Pairs well with a crisp white wine (like Riesling) or a light amber beer. For non-alcoholic, try sparkling apple cider.
Potluck Hit: Transport it in the baking dish and reheat at the venue. It holds heat well and tastes even better warm.
Storage and Reheating Tips
Refrigerate: Cool leftovers completely. Store in an airtight container for up to 4 days.
Freeze: Wrap the entire dish (or portions) tightly in foil, then freeze for up to 2 months.
Reheat Oven: For best results, reheat at 325°F for 15–20 minutes covered with foil.
Microwave: Use medium power to reheat single portions. Add a splash of milk if it seems dry.
FAQs
1. Can I use another type of sausage?
Yes. Turkey kielbasa, chorizo, or andouille work well—just adjust for salt and spice.
2. Can this be made vegetarian?
Absolutely. Swap kielbasa for sautéed mushrooms or plant-based sausage. Use veggie-friendly cheddar soup.
3. Can I use pre-shredded cheese?
You can, but fresh-shredded cheese melts better and avoids anti-caking agents that affect sauce texture.
4. What if I don’t have cheddar cheese soup?
Use ½ cup more cheddar cheese and ¼ cup extra cream. It won’t be quite the same but still tasty.
5. Can I prep this a day in advance?
Yes. Assemble everything, cover with foil, and refrigerate. Bake the next day, just add 5 extra minutes.
Tips & Tricks
Let the cheese sauce rest 1–2 minutes before pouring—it thickens slightly and clings better.
Taste the sauce before pouring to adjust salt or spice.
Slice kielbasa on a bias for more surface area and better browning.
Want a crispier top? Broil the last 3 minutes. Watch closely!
Line your baking dish with parchment for easier cleanup if making for a crowd.
Recipe Variations
1. Spicy Cajun Style
Use andouille sausage
Add ½ teaspoon Cajun seasoning
Stir in ½ cup diced bell peppers and red onion
2. Southwest Inspired
Swap cumin with chili powder
Add ½ cup corn and ½ cup black beans
Use pepper jack cheese instead of sharp cheddar
3. Broccoli Cheddar Version
Add 1½ cups steamed broccoli florets
Reduce potatoes by 1 cup to make room
Use extra garlic for depth
4. Lighter Version
Replace heavy cream with evaporated milk
Use turkey kielbasa
Reduce cheese by ½ cup and sprinkle only on top
Final Thoughts
The blend of creamy cheese, perfectly cooked potatoes, and the savory bite of kielbasa makes every spoonful feel special. I often think back to that potluck years ago and smile knowing how far this dish has come in my kitchen.
Cooking, for me, has always been about the experience, how it brings people together and turns a simple meal into a cherished memory. And this one does that beautifully, again and again. Whether it’s shared during the holidays, made for a neighbor in need, or just prepared on a quiet Sunday evening, it always delivers.
Give it a try. And if it ends up being called a “hot potato hug” in your house too, well, I think we’ve done something right.
