Creamy Scalloped Potatoes and Kielbasa

If you ask me, scalloped potatoes are comfort food at its finest.

This hearty casserole combines tender potato slices with savory kielbasa in a creamy, cheesy sauce that’s hard to resist. Sharp cheddar melts into a rich base while bits of smoky sausage peek through every layer.

The potatoes are sliced thin and nestled with browned kielbasa and onions, then smothered in a homemade sauce made with butter, cream, and chicken broth. A touch of thyme and nutmeg adds warmth without overpowering the dish.

It’s a filling, one-dish meal that works for busy weeknights or Sunday dinners when you want something cozy and satisfying.

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What Kind of Potatoes Should I Use?

For scalloped potatoes, you’ll want to reach for starchy potatoes like russets or Yukon golds. Russets are the classic choice because they break down slightly during cooking and soak up all that creamy sauce beautifully. Yukon golds are a great alternative if you prefer a creamier, buttery texture that holds its shape a bit better. Avoid waxy potatoes like red potatoes or fingerlings for this recipe, as they won’t absorb the sauce as well and can end up feeling a bit firm. Whatever you choose, try to pick potatoes that are similar in size so they cook evenly, and slice them about 1/8 to 1/4 inch thick for the best results.

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Options for Substitutions

This comforting dish is pretty forgiving when it comes to swaps:

• Kielbasa: You can easily swap kielbasa with other smoked sausages like andouille, smoked turkey sausage, or even diced ham. Regular pork sausage works too, though you’ll lose that smoky flavor.
• Potatoes: Russet potatoes are traditional for scalloped dishes because they hold their shape well, but Yukon golds work great too and add a buttery taste. Just avoid waxy red potatoes as they don’t absorb the sauce as nicely.
• Cheddar cheese: Feel free to mix things up with Gruyere for a classic take, Monterey Jack for something milder, or even a sharp white cheddar. You can also do a blend of whatever cheese you have on hand.
• Cream and milk: If you don’t have cream, use all milk (3 cups total) – the sauce will be a bit thinner but still tasty. Half-and-half also works as a middle ground between the two.
• Chicken broth: Vegetable broth or even beef broth can step in here without any issues. In a pinch, water with a bouillon cube works fine too.
• Thyme: Fresh thyme is great if you have it (use about 3/4 teaspoon), or you can substitute with dried rosemary or Italian seasoning for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with scalloped potatoes is skipping the parboiling step, which can leave you with crunchy, undercooked potatoes even after over an hour in the oven – make sure those potato slices are fork-tender before layering.

When making the sauce, rushing the flour and butter mixture (called a roux) will give you a raw flour taste, so let it cook for the full minute and a half while stirring constantly until it smells slightly nutty.

Another common error is slicing your potatoes unevenly, which means some pieces cook faster than others – aim for uniform 1/4-inch slices using a mandoline or sharp knife for consistent results.

Finally, resist the urge to dig in right away after baking, as letting the casserole rest for 10-15 minutes allows the sauce to thicken up and makes serving much cleaner and easier.

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What to Serve With Scalloped Potatoes and Kielbasa?

This dish is pretty hearty on its own, so I like to keep the sides simple and fresh to balance out all that creamy goodness. A crisp green salad with a tangy vinaigrette cuts through the richness perfectly, or you could go with some roasted green beans or steamed broccoli on the side. If you want something a bit more substantial, sautéed cabbage or coleslaw pairs really nicely with the kielbasa and adds a nice crunch. Some crusty bread or dinner rolls are always a good call too, especially if you want to soak up any extra sauce from the bottom of your plate.

Storage Instructions

Store: Leftover scalloped potatoes and kielbasa will keep in the fridge for 3-4 days in an airtight container. The sauce might thicken up a bit as it sits, but that’s totally normal. This dish actually tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze this casserole for up to 2 months, though the texture of the potatoes might change slightly when thawed. Let it cool completely, then wrap tightly in plastic wrap and aluminum foil, or store in a freezer-safe container.

Reheat: Warm it up in the oven at 350°F covered with foil until heated through, about 20-25 minutes. You can also microwave individual portions, though the oven gives you a better texture. Add a splash of milk or cream if the sauce seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3400
• Protein: 100-115 g
• Fat: 200-220 g
• Carbohydrates: 220-240 g

Ingredients

For the meat and onions:

• 2 tbsp oil
• 14 oz kielbasa (I prefer Hillshire Farm for a better snap)
• 1 large onion (diced into 1/2-inch pieces)

For the potato layers:

• 6 large potatoes (peeled and sliced into 1/8-inch rounds)
• 2.5 cups sharp cheddar (I like Tillamook for a smoother melt)

For the cream sauce:

• 5 tbsp unsalted butter (I use Kerrygold for a richer flavor profile)
• 6 tbsp all-purpose flour
• 2 cups flavorful chicken broth
• 1.25 cups heavy cream
• 1/2 cup whole milk
• 1/2 tsp dried thyme (crush between palms to release oils)
• 1 tsp salt
• 3/4 tsp fresh cracked black pepper
• 1/8 tsp grated nutmeg

Step 1: Prepare Mise en Place and Start the Kielbasa

• 6 large potatoes
• 1 large onion
• 14 oz kielbasa
• 1/2 tsp dried thyme

Peel and slice the potatoes into 1/8-inch rounds, placing them in a large bowl of cold water to prevent browning—this is crucial for presentation.

Dice the onion into 1/2-inch pieces and slice the kielbasa into 1/4-inch thick rounds.

Crush the dried thyme between your palms to release its essential oils before measuring.

Have all ingredients prepped and measured before you begin cooking, as the timing moves quickly once you start.

Step 2: Brown the Kielbasa and Sauté the Onions

• 2 tbsp oil
• 14 oz kielbasa
• 1 large onion

Heat the oil in a large skillet over medium-high heat.

Once shimmering, add the kielbasa slices and cook for 3-4 minutes until they develop a nice golden color and release their fat.

Add the diced onion to the pan and continue cooking for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.

The kielbasa’s rendered fat will flavor the onions beautifully.

Transfer the kielbasa and onions to a plate and set aside.

Step 3: Build the Cheese Sauce Base

• 5 tbsp unsalted butter
• 6 tbsp all-purpose flour
• 2 cups flavorful chicken broth
• 1.25 cups heavy cream
• 1/2 cup whole milk
• 1/2 tsp dried thyme
• 1 tsp salt
• 3/4 tsp fresh cracked black pepper
• 1/8 tsp grated nutmeg
• 2.5 cups sharp cheddar

In the same skillet, melt the butter over medium heat.

Once melted and foaming, sprinkle in the flour and whisk constantly for about 1.5 minutes to create a light golden roux—this cooks out the raw flour taste.

Gradually whisk in the chicken broth, then add the heavy cream and milk in a steady stream while continuing to whisk to avoid lumps.

Add the crushed thyme, salt, pepper, and nutmeg, stirring until the sauce thickens to a consistency that coats the back of a spoon (about 3-4 minutes).

Remove from heat and stir in the sharp cheddar cheese until fully melted and smooth.

Step 4: Parboil the Potatoes

• 6 large potatoes, peeled and sliced

Drain the potatoes from their water bath and place them in a large pot of salted boiling water.

Cook for 10-15 minutes until they’re just fork-tender but still hold their shape—you want them partially cooked, not fully done, so they’ll finish cooking in the oven without becoming mushy.

Drain thoroughly in a colander.

Step 5: Assemble the Casserole

• cheese sauce from Step 3
• parboiled potatoes from Step 4
• kielbasa and onions from Step 2
• remaining sharp cheddar

Preheat your oven to 350°F.

Pour a thin layer of the cheese sauce from Step 3 into a 9×13-inch baking dish.

Arrange half of the parboiled potatoes from Step 4 in an overlapping layer over the sauce.

Scatter half of the cooked kielbasa and onions from Step 2 over the potatoes, then sprinkle with half of any remaining cheese (reserve some for topping).

Repeat with another layer of potatoes, the remaining kielbasa and onions, and most of the remaining cheese.

Pour the remaining sauce over everything, then top with the final bit of cheese.

Step 6: Bake Covered, Then Finish Uncovered

Cover the baking dish tightly with aluminum foil and bake at 350°F for 45 minutes.

Remove the foil and bake for another 40 minutes until the top is golden brown and the edges are bubbling vigorously—I like to rotate the dish halfway through this uncovered baking time to ensure even browning.

Let the casserole rest for 5 minutes before serving so the sauce sets slightly and becomes easier to scoop.

Creamy Scalloped Potatoes and Kielbasa

Delicious Creamy Scalloped Potatoes and Kielbasa recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 57 minutes mins

Servings 6 servings

Calories 3300 kcal

Ingredients

  

For the meat and onions::

• 2 tbsp oil
• 14 oz kielbasa (I prefer Hillshire Farm for a better snap)
• 1 large onion (diced into 1/2-inch pieces)

For the potato layers::

• 6 large potatoes (peeled and sliced into 1/8-inch rounds)
• 2.5 cups sharp cheddar (I like Tillamook for a smoother melt)

For the cream sauce::

• 5 tbsp unsalted butter (I use Kerrygold for a richer flavor profile)
• 6 tbsp all-purpose flour
• 2 cups flavorful chicken broth
• 1.25 cups heavy cream
• 1/2 cup whole milk
• 1/2 tsp dried thyme (crush between palms to release oils)
• 1 tsp salt
• 3/4 tsp fresh cracked black pepper
• 1/8 tsp grated nutmeg

Instructions

 

• Peel and slice the potatoes into 1/8-inch rounds, placing them in a large bowl of cold water to prevent browning—this is crucial for presentation. Dice the onion into 1/2-inch pieces and slice the kielbasa into 1/4-inch thick rounds. Crush the dried thyme between your palms to release its essential oils before measuring. Have all ingredients prepped and measured before you begin cooking, as the timing moves quickly once you start.
• Heat the oil in a large skillet over medium-high heat. Once shimmering, add the kielbasa slices and cook for 3-4 minutes until they develop a nice golden color and release their fat. Add the diced onion to the pan and continue cooking for 4-5 minutes, stirring occasionally, until the onions become soft and translucent. The kielbasa's rendered fat will flavor the onions beautifully. Transfer the kielbasa and onions to a plate and set aside.
• In the same skillet, melt the butter over medium heat. Once melted and foaming, sprinkle in the flour and whisk constantly for about 1.5 minutes to create a light golden roux—this cooks out the raw flour taste. Gradually whisk in the chicken broth, then add the heavy cream and milk in a steady stream while continuing to whisk to avoid lumps. Add the crushed thyme, salt, pepper, and nutmeg, stirring until the sauce thickens to a consistency that coats the back of a spoon (about 3-4 minutes). Remove from heat and stir in the sharp cheddar cheese until fully melted and smooth.
• Drain the potatoes from their water bath and place them in a large pot of salted boiling water. Cook for 10-15 minutes until they're just fork-tender but still hold their shape—you want them partially cooked, not fully done, so they'll finish cooking in the oven without becoming mushy. Drain thoroughly in a colander.
• Preheat your oven to 350°F. Pour a thin layer of the cheese sauce from Step 3 into a 9x13-inch baking dish. Arrange half of the parboiled potatoes from Step 4 in an overlapping layer over the sauce. Scatter half of the cooked kielbasa and onions from Step 2 over the potatoes, then sprinkle with half of any remaining cheese (reserve some for topping). Repeat with another layer of potatoes, the remaining kielbasa and onions, and most of the remaining cheese. Pour the remaining sauce over everything, then top with the final bit of cheese.
• Cover the baking dish tightly with aluminum foil and bake at 350°F for 45 minutes. Remove the foil and bake for another 40 minutes until the top is golden brown and the edges are bubbling vigorously—I like to rotate the dish halfway through this uncovered baking time to ensure even browning. Let the casserole rest for 5 minutes before serving so the sauce sets slightly and becomes easier to scoop.