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Prep Time: 15 mins | Cook Time: 1 hr 25 mins | Total Time: 1 hr 40 mins | Yield: 4 to 6 Servings

Potatoes, meat, and cheese! Oh, yes! This dish is what you just might need today. My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later! Have a blessed day, friends. Enjoy!


1 tablespoon oil

1 – 14 ounces kielbasa – sliced and cut in half

1 medium sweet onion, sliced and cut in half

6 medium potatoes – peeled, washed, and sliced – I used my mandolin to keep thinness consistent – about 1/4 inch

2 cups cheddar or favourite shredded cheese


3 1/2 tablespoons butter

4 1/2 tablespoons flour

1 1/2 cups chicken broth

1 cup heavy cream

1/2 cup milk

1/4 teaspoon dried thyme

1/2 – 3/4 teaspoon kosher salt

1/2 teaspoon pepper


Place a medium skillet on the stove and turn the heat to medium-high.


Add oil and allow it to become hot.

Add the kielbasa and onions, then cook until brown. Remove the skillet from the heat.

Slice the peeled potatoes into small pieces. Let them soak in a bowl with cold water.

For the Sauce:

Place a saucepan on the stove and turn the heat to medium.

Add butter and allow it to melt.

Add flour and whisk until well mixed. Cook for about a minute.

Add broth gradually and beat every addition until well mixed.

Add milk and cream, then stir until well mixed.

Add the seasonings and stir until well blended.

Add a bit of sauce to cover the bottom of a 4-quart casserole dish.

Arrange 1/2 of the potato slices over the sauce.

Top the potatoes with 1/2 of the kielbasa and onions, then 1/2 of the cheese.

Repeat the process until all the ingredients are arranged in layers.

Cover the casserole dish with aluminium foil.

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Place it inside the preheated oven and bake for about 45 minutes.

Remove the foil cover and bake for another 40 minutes or until the potatoes are soft.

Remove from the oven and allow them to cool for a few minutes.

Serve and enjoy!


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