Au Gratin Potatoes with Kielbasa

Au Gratin Potatoes with Kielbasa

by offthechaincooking

Au Gratin Potatoes with Kielbasa is a delicious and hearty dish that is perfect for any occasion. This classic comfort food combines thinly sliced potatoes with a creamy and cheesy sauce, and is often topped with crispy breadcrumbs or bacon. Adding Kielbasa to the dish provides an extra layer of flavor and texture, making it a satisfying and filling meal. Looking for other soup recipes? Try: Fondant Potatoes with cheese sauce, or Rod’s Twice Baked Potatoes

The history of Au Gratin Potatoes can be traced back to France, where the dish was originally known as “gratin dauphinois.” The recipe calls for thinly sliced potatoes that are layered with cream, cheese, and seasonings, then baked until the top is golden brown and crispy. Over time, variations of the dish have emerged, including the addition of other ingredients like meat or vegetables.

Kielbasa, a type of Polish sausage, is a popular addition to Au Gratin Potatoes. The savory and smoky flavor of the sausage pairs well with the creamy and cheesy sauce, creating a delicious and satisfying combination. When preparing the dish, it is important to choose a high-quality Kielbasa that is seasoned well and has a firm texture. Slicing the sausage into thin rounds ensures that it cooks evenly and provides a nice contrast to the soft and tender potatoes.

One of the keys to making the perfect Au Gratin Potatoes with Kielbasa is to ensure that the sauce is rich and flavorful. A combination of heavy cream, cheese, and seasonings like garlic, thyme, and mustard can be used to achieve this. It is important to stir the sauce frequently while it is cooking to prevent it from sticking to the bottom of the pan and burning.

Another important element of the dish is the texture. The potatoes should be sliced thinly and evenly to ensure that they cook through and are tender. It is also important to layer the potatoes and sauce evenly to ensure that the flavors are distributed throughout the dish. Adding a crispy topping, such as breadcrumbs or bacon, can provide a nice contrast to the creamy and tender potatoes.

When it comes to serving Au Gratin Potatoes with Kielbasa, there are a variety of options. The dish can be served as a side dish for a hearty meal, or as a main course for a lighter meal. It also makes a great dish for entertaining, as it can be prepared in advance and reheated just before serving. To dress it up, try garnishing with fresh herbs or a sprinkle of paprika.

In conclusion, Au Gratin Potatoes with Kielbasa is a delicious and satisfying dish that is perfect for any occasion. By choosing high-quality ingredients, preparing a rich and flavorful sauce, and achieving the perfect texture, it is possible to make a dish that is both comforting and satisfying. Whether served as a side dish or a main course, this classic comfort food is sure to be a crowd-pleaser. Looking for other soup recipes? Try: Fondant Potatoes with cheese sauce, or Rod’s Twice Baked Potatoes

Au Gratin Potatoes with Kielbasa

When it's cold outside, I always want comfort food. For me, that's usually anything served with potatoes. I just love a good potato. I think my love of potatoes stems from growing up in Montana, the winters could be brutal and we were right next door to Idaho after all. Most of our meals had some form of meat and potatoes. After you check out this Au Gratin recipe, feel free to check out the amazing Twice Baked Potato recipe we have posted. My step-father passed this recipe down to me and it is by far the best twice baked potato I've ever had! For this recipe, I like to use russet potatoes, but a gold potato would work as well.
By:
  • October 28, 2022
  • 12
  • 1 hr 30 min
  • 350 Cals/Serving
  • Print this
Ingredients
  • 13 oz package smoked sausage or kielbasa
  • 3 pounds russet potatoes
  • 1 yellow onion, diced
  • 1/2 cup flour
  • 6 -8 tbsp unsalted butter
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 3 cups whole milk
  • 1 can aged cheddar cheese
  • 4 oz velveeta cheese cut into cubes
  • 1/2 tsp garlic powder
  • 1/2 tsp of paprika
  • 1/2 tsp red pepper flake
  • parsley, for garnish
  • salt and pepper, to taste
Directions
Step 1
Slice kielbasa into thin rounds.
Step 2
Wash, peel and slice potatoes into thin rounds, a mandolin or meat slicer is helpful for this step to get even slices but slicing by hand works also.
Step 3
Preheat oven to 375°F.
Step 4
You’ll need a baking dish, I like to use a casserole dish but you could also use a cast iron skillet as well.
Step 5
Next, we’ll be making a roux
Step 6
in a saucepan, melt the butter and diced onion over low heat until the onion is translucent (roughly 3 mins). Add the flour, salt, and pepper and cook for 1 minute, stirring constantly.
Step 7
For this step, you’re going to want to use a whisk
Step 8
slowly add in the milk about a half cup at a time, whisking constantly until combined to avoid lumps. Continue cooking until the mixture thickens (about 5 minutes), whisking frequently.
Step 9
Stir in the cheese, and continue stirring until melted and smooth.
Step 10
Add the potatoes and sausage to your casserole dish. Add the sausage in between the potatoes.
Step 11
Pour the cheese sauce over the top of the potatoes and sausage.
Step 12
Cover the casserole dish with aluminum foil and bake for about 60 minutes, or until potatoes are tender. You can check this by piercing with a fork or toothpick.
Step 13
After you’ve confirmed the potatoes are tender, remove the foil and broil for 3-4 minutes to brown the top.
Step 14
Garnish with parsley and enjoy!