Ingredients
-
- 1 lb kielbasa sausage, cut into ¼” thick slices then quartered
-
- 3 large potatoes, peeled and diced into ½” cubes
-
- 1 cup diced onions
-
- 2 cloves garlic, minced
-
- 1 tsp Slap Ya Mama® seasoning
-
- 1 tsp pepper
-
- 1 cup chicken broth
-
- 1 cup heavy cream
-
- 10.5 oz can cheddar cheese soup (use half a can)
-
- 1 cup sharp cheddar cheese, plus extra for topping
-
- ½ cup water, more if needed
Instructions
-
- Prepare: Preheat your oven to 350°F (175°C). Lightly spray a 13×9-inch baking dish or a 3-quart baking dish with non-stick cooking spray and set aside.
-
- Cook Sausage: In a Dutch oven or large stockpot, cook the kielbasa with ½ cup of water over medium heat until the water evaporates and the sausage is slightly browned. Add water in ⅛ cup increments if needed.
-
- Sauté Vegetables: Add diced onions to the pot and cook for 3-4 minutes before adding minced garlic. Continue cooking until onions are translucent.
-
- Combine Ingredients: Add diced potatoes, chicken broth, heavy cream, half a can of cheddar cheese soup, seasoning, and pepper to the pot. Stir well.
-
- Simmer: Cook over low heat just until the mixture starts to boil, then turn off the heat. Stir in the cheddar cheese.
-
- Bake: Transfer the mixture to the prepared baking dish. Top with additional cheddar cheese if desired. Cover with foil and bake for 65-75 minutes, or until potatoes are tender.
-
- Finish Baking: Remove foil and bake for an additional 10 minutes to get a golden top.
-
- Serve: Remove from the oven, let cool slightly, and serve warm.
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 55 minutes
Servings: 6
Calories: 515 kcal per serving
Notes
Enjoy this delightful, cheesy creation that promises to be the highlight of your dining table!