Scalloped Potatoes with Kielbasa

Scalloped potatoes with kielbasa is my version of creamy scalloped potatoes – just kicked up a notch with meat… sweet smokey meat.

This recipe for scalloped potatoes is absolutely delicious on its own, but every now and then I like to add in the sausage. It transforms them from a hearty side dish into a main course. Wyatt loves kielbasa. Of course he’d probably say no if you were to ask him. We’ve always referred to it as “hotdog” to help him be a bit more openminded. He’s prone to claiming that he doesn’t like something before he’s even tried it. It drives me nuts! I’d heard that the “I don’t like that” food days were coming… but it’s so sad to see them here already. It’s especially sad and frustrating when you’ve spent time and money preparing a meal you know your kid would love… if they’d just pop it into their stubborn little mouth! Besides, what’s not to like about potatoes, cheese, and smoked sausage?

If you have an answer for that, I don’t want to hear it.

Anyway, rest assured that this is a dish that should please everyone at your table… even your pickiest of four year olds!

Scalloped Potatoes with Sausage Recipe

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup beef broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 8oz cheddar cheese
  • 12oz polish kielbasa
  • 6 small-medium sized potatoes

Directions

Step 1
Preheat oven to 350 degrees.

Wash and peel your potatoes.
Step 2
I made this up and it had been a long time since I'd made these. So I had no idea how many potatoes I would need to fill my dish with deliciously starchy layers. I ended up with about three extra potatoes worth of slices.

As you can see, this is by no means an exact science. But my (now experienced) guess would be about 6 small to medium sized potatoes.

I split each one in half lengthwise; then sliced the halves into thin slices.
Step 3
Speaking of inexact sciences, the success of this dish does not depend on using exactly 12 ounces of sausage. You just need the smoked polish kielbasa of your choice.

Here's what I was working with:
Step 4
Feel free to use as much or little of this to bulk up your potatoes. These things seem to last forever, so if you hold some back it'd definitely be tasty on a rainy day.
Step 5
My family never shies away from extra sausage (or "hotdog" for Wyatt) so I chopped up the whole kielbasa.
Step 6
Heat up a skillet to medium high heat, and toss in the whole bunch.
Step 7
Toss around for a few minutes to give them some nice color like this, and then pull off the heat.
Step 8
Preheat your oven to 350 degrees, and get ready to make the creamy sauce that really makes these potatoes "scalloped".

Heat the 2Tbs of butter in a medium saucepan over medium heat.
Step 9
Add in the flour once the butter has melted and is just beginning to bubble.
Step 10
Whisk the flour into the hot butter. It will become a thick bubbly paste.

Keep cooking and whisking for at least 30 seconds up to a minute. If you begin to add the milk/broth mixture too soon, it'll taste like raw flour... yuck.
Step 11
Be ready with your liquids.

I measure the milk and broth in the same measuring cup, and then I'm ready to slowly add the whole mix.
Step 12
Slowly pour in some of the liquid and whisk.

It will become a thick paste yet again.
Step 13
Continue adding and whisking until you're left with what appears to be a saucepan full of milk.
Step 14
Whisk regularly for about 15 minutes or until thickened.

I know this seems like it takes forever, but that's just the nature of cream sauces.

Add in the spices and you're ready to layer up this bad boy!
Step 15
Butter the baking dish of your choice.

I'm sorry I don't know the exact size of this one. I've had it for years, and it's the one I seem to use for almost everything.
Step 16
Ladle about half of the cream sauce into the the dish, and spread it around to cover the bottom.
Step 17
Shingle on potato slices into a complete layer next.
Step 18
Sprinkle over about half of your browned kielbasa.
Step 19
Now for about one cup of shredded cheddar.
Step 20
Repeat one more of each layer: cream sauce, potatoes, kielbasa, and cheese.

Cover with foil and bake 45 minutes. Uncover and continue to bake another 30 to 40 minutes, or until the potatoes are fork tender.
Step 21
Yum, yum, yum!
Step 22
It's insanely good!
13 replies
  1. Ruth Martin
    Ruth Martin says:

    This sounds amazing – I am trying it out for supper. I have a picky husband, so if he likes it – and I think he will, it’s definitely going into my favorite recipe collection!

    Reply
  2. Ruth Martin
    Ruth Martin says:

    An update: We have now enjoyed your recipe several times already, and I am making it yet again tonite for dinner. It’s a winner with everyone in our family of four 🙂 Thank you for sharing it! ~ Ruth

    Reply
    • kerrycolin
      kerrycolin says:

      It’s crazy, I hadn’t thought about this recipe in a long time and I just bought the stuff to make it this week! I’m so glad your family liked it!

      Reply
  3. Sandy
    Sandy says:

    This was a nice reminder of a recipe I used to use all the time. I doubled the cream sauce for an 13X9 pan. Added 6 strips of bacon chopped and sauteed, as well as 1/2 of a green bell pepper and 1/2 of a red one. I didn’t have any onions so i added some onion powder to my sauce. I had to mix cheddar and pepper jack cheeses which gave it a little zing. I used some hickory smoked links chopped in 3rds and browned. Wow, what a great taste. I did cut the potatoes in small slices as described and they did get tender fairly fast. I didn’t have a lot of milk so I used evaporated milk. Everyone raved about this. Thank you for the recipe!

    Reply
    • kerrycolin
      kerrycolin says:

      I’m in love with the idea of adding bell pepper to this! So glad it worked out and everyone liked it, thanks for the comment!

      Reply
  4. James
    James says:

    I (Irish kid) tried this recipe without the smoked sausage as a side dish to fresh kielbasa and sauerkraut. My (Polish) family loved it. Thanks for the tip!

    Reply
  5. Ron McWilliams
    Ron McWilliams says:

    I just made it, with my venison cheddar polish sausage. Wowza!! My whole family went back for seconds. And polished those off too. I made a two times recipe, we will have leftovers. And trust me, I’m excited about that! Thanks for the good recipe.

    Reply
  6. Linda
    Linda says:

    Sounds almost like an ancient recipe I use. Kibecisxa bechamel using cream cheese as the fat. I parboil my spuds then combine them with the bechamel and layer them w/sliced kielbasa topping the casserole with cgeddarxand parm

    Reply

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