Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Boil the cubed potatoes in salted water for 8-10 minutes, until just fork-tender. Drain and set aside.
Step 3: In a skillet, heat olive oil over medium heat. Sauté the kielbasa slices until browned, about 5 minutes. Remove and set aside. In the same skillet, sauté diced onion and garlic until softened.
Step 4: In a large bowl, combine the cooked potatoes, sautéed onion and garlic, sour cream, milk, paprika, salt, pepper, and half of the shredded cheddar. Mix gently to coat.
Step 5: Transfer the potato mixture to the prepared baking dish. Top with kielbasa slices and sprinkle the remaining cheddar over the top.
Step 6: Bake for 20-25 minutes, until the cheese is melted and bubbly.
Step 7: Garnish with chopped parsley before serving.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (165°C) or microwave until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
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