Ingredients:

  • 1 lb (450g) smoked kielbasa sausage, sliced into ¼-inch rounds
  • 3 cups (650g) Yukon Gold potatoes, peeled and thinly sliced
  • 1 cup (150g) white onion, finely diced
  • 2 tbsp (28g) unsalted butter
  • 1 cup (240g) full-fat sour cream
  • 10.5 oz (298g) can cream of chicken soup
  • ½ cup (120ml) whole milk
  • 1 tsp (5g) black pepper
  • 1 tsp (5g) garlic powder
  • 3 cups (340g) sharp cheddar cheese, shredded
  • 1 tsp (2g) smoked paprika

Instructions:

  1. Melt the butter in a skillet over medium-high heat. Add the sliced kielbasa and diced onions; sauté until the sausage edges are mahogany-colored and the onions are translucent.
  2. In a large mixing bowl, whisk together the sour cream, cream of chicken soup, milk, black pepper, and garlic powder until velvety smooth.
  3. Fold the sliced potatoes and the browned kielbasa mixture into the sauce until every piece is evenly coated.
  4. Spread the mixture evenly into a 9x13 inch baking dish. Top with shredded sharp cheddar cheese and a dusting of smoked paprika.
  5. Bake at 350°F (175°C) for 30–40 minutes until the edges are bubbling and the cheese is golden-brown.
  6. Let the casserole rest for 5 minutes to allow the sauce to set before serving.