Ingredients
- 1 Tbsp oil
- 1 – 14 oz kielbasa – sliced and cut into
- 1 medium sweet onion, sliced and cut into
- 6 medium potatoes – peeled, washed and sliced – I used my mandolin to keep thinness consistent – about 1/4 inch
- 2 c cheddar or favorite shredded cheese
- WHITE SAUCE
- 3 1/2 Tbsp butter
- 4 1/2 Tbsp flour
- 1 1/2 c chicken broth
- 1 c heavy cream
- 1/2 c milk
- 1/4 tsp dried thyme
- 1/2 – 3/4 tsp kosher salt
- 1/2 tsp pepper
Instructions
- 1. In a medium skillet over medium-high heat, add oil – once hot, add the kielbasa & onions, stirring occasionally – you want the sausage to start caramelizing and the onion to soften. Set aside.
- 2. Peel, wash and slice potatoes. Can do ahead, keep in cold water. You could par-cook these now too, to cut down baking time, if using a harder potato- such as Russets. I usually will boil 10 – 15 minutes to soften some.
- 3. Start sauce: In a medium saucepan over medium heat- melt butter and once melted add the flour…whisk to make a paste and continue cooking for at least a 1 minute to remove the flour taste. I usually stir for 1 1/2 min.
- 4. Add the broth slowly and whisk as adding, making sure there are no lumps. Now add the cream and milk – then seasonings. Stirring often until you have a thickened white sauce. Taste now, and see if it needs more seasonings.
- 5. In a 4 quart casserole. Ladle enough sauce to cover the bottom of the dish. Next, layer half the potatoes, then half the kielbasa and onion mixture. Next half the cheese.
- 6. Repeat layer of sauce, potatoes, kielbasa and end with cheese. ( you will need to push potatoes some into the white sauce). When cooking the sauce will cover the potatoes. So don’t worry.
- 7. Cover and bake in a 350-degree oven for 45 minutes. Then, remove foil and continue baking for 40 minutes longer or until potatoes are fork-tender.
- 8. Serve alongside your favorite vegetable and maybe a nice slice of crusty bread. Enjoy!
