by Sheryl

For a hearty and family-friendly meal check this deliciously creamy scalloped potatoes and kielbasa. It’s easily put together, quick, flavorful – the kind of dinner everyone can agree on.


1 tablespoon 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 cup cheddar or favorite shredded cheese


3 1/2 tablespoon butter
4 1/2 tablespoon flour
1 1/2 cup chicken broth
1 c heavy cream
1/2 cup milk
1/4 teaspoon dried thyme
1/2 – 3/4 teaspoon kosher salt
1/2 teaspoon pepper


Step 1: Add oil in a medium skillet over medium-high heat. When the oil is hot, add in the kielbasa and onions. Occasionally stir. Caramelize the sausage and soften the onion. Set aside.

Step 2: Peel the potatoes, wash, slice, then keep them in cold water. Or you can partially cook them to cut down the baking time. When using a harder potato such as Russets, boil them for about 10 to 15 minutes to soften a bit.

Step 3: Meanwhile, melt the butter in a medium saucepan over medium heat. Add in the flour and whisk for about 1.5 minutes until thick. Continue to cook for at least a minute.

Step 4: Gradually add the broth while whisking continuously to make sure there are no lumps. Then, add in the cream, milk, and seasonings. Whisk frequently until you get a thick consistency. Taste the white sauce to adjust.

Step 5: Scoop enough sauce to cover the bottom of a 4-quart casserole. Layer over half of the potatoes, and half of kielbasa and onion mixture. Top with cheese.

Step 6: Repeat the layer; sauce, potatoes, kielbasa, and cheese (you might need to push the potatoes into the white sauce).

Step 7: Place the casserole in the oven, covered, and cook for 45 minutes in 350 degrees. Remove the foil and bake for another 40 minutes or until the potatoes are fork-tender.

Step 8: Serve immediately alongside your favorite veggies or a slice of crusty bread. Enjoy!

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