Cheesy Potatoes with Kielbasa

This Crockpot Cheesy Potatoes and Kielbasa recipe is a comforting one—pot meal that has saved many weeknights in my house. It combines tender potatoes with flavorful kielbasa sausage in a creamy, cheesy sauce that gets better the longer it cooks. The ease of prepping everything in the slow cooker makes this perfect for busy days when you want a hearty, satisfying dinner waiting for you.

I first made this recipe during a hectic week and was amazed by how much my whole family loved it. Now it’s become a go—to comfort dish everyone asks for repeatedly.

Ingredients

• Kielbasa sausage: sliced into bite—size pieces — adds smoky, savory depth choose high quality beef or pork kielbasa for best flavor
• Canned diced potatoes: drained thoroughly — new potatoes hold together nicely without turning mushy
• Heavy whipping cream: builds richness and creaminess in the sauce
• Cheddar cream soup: creates a creamy base with a sharp cheese kick
• Chicken broth: balances the cream and soup by adding lightness and moisture
• Melted butter: adds richness and helps coat the potatoes for better flavor absorption
• Shredded cheddar cheese: sharp and melty for cheesy goodness Colby jack is a great alternative
• Chopped onions: sweet onions contribute subtle sweetness white or red can work depending on your taste
• Pepper onion powder garlic powder: essential spices to brighten and round out all the flavors

Instructions

Sauté the Aromatics:

In this recipe instead of separately sautéing mix chopped onions directly with the other ingredients. The slow cooking will soften them and enhance their natural sweetness. If you want stronger onion flavor briefly sauté the onions before adding to the crockpot.

Prepare the Slow Cooker:

Spray the slow cooker liner or crockpot with non—stick spray to prevent sticking and make cleanup easier. This step ensures your cheesy potatoes won’t stick as they cook.

Mix the Potatoes and Butter:

Drain the canned potatoes completely using a strainer. Pour melted butter over the potatoes and add pepper onion powder and garlic powder. Toss gently to coat evenly with butter and seasonings which helps the potatoes absorb flavor throughout the cooking process.

Combine All Ingredients:

Add the butter—coated potatoes into the crockpot. Layer the sliced kielbasa chopped onions and shredded cheddar cheese on top. Pour in the heavy cream and chicken broth then stir gently to combine everything well. Next add the cheddar cream soup and mix until all ingredients are fully blended. This combination creates a thick cheesy sauce with pieces of kielbasa and potatoes in every bite.

Cook Low and Slow:

Cover and cook on high for three to four hours or on low for five to six hours. The potatoes should become tender but still hold their shape. This slow cooking allows the flavors to marry beautifully and ensures the kielbasa is heated through without becoming dry.

Adjust Sauce Thickness:

If you prefer a thicker sauce prepare a slurry by mixing one teaspoon cornstarch with two teaspoons water. Add this slurry to the crockpot about one hour before cooking finishes and stir well. The sauce will thicken up nicely without losing creaminess.

Serve and Enjoy:

Spoon the cheesy potatoes and kielbasa warm into bowls and top with extra shredded cheese chopped green onions or a sprinkle of fresh herbs if desired. This dish pairs beautifully with a crisp green salad or steamed vegetables.

My favorite ingredient has to be the sliced kielbasa. It brings a smoky savory punch that balances the richness of the cheese and cream. I remember making this dish on a cold winter evening when my kids were especially hungry after playing outside. The cheesy aroma filled the house and they devoured it happily asking for seconds. That moment convinced me this recipe was a keeper.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. The flavors actually improve slightly overnight. To reheat warm gently on the stovetop or in the microwave stirring occasionally to keep the sauce creamy without curdling.

Ingredient Substitutions

For a lighter version swap heavy cream with half and half or whole milk but expect a thinner sauce. Use turkey or chicken kielbasa for a leaner protein option. Cream of mushroom or celery soup can replace cheddar cream soup for a different flavor profile. Diced frozen potatoes can work if drained well fresh diced boiled potatoes also work but require precise timing to not become mushy.

Serving Suggestions

Serve with simple steamed green beans or a crisp mixed salad to lighten the meal. Add a side of crusty bread for dipping up all the creamy sauce. Top with a sprinkle of fresh chives or paprika for color and a flavor lift.

This crockpot casserole is an easy crowd pleaser that reheats and freezes well for busy nights. Simple prep delivers comforting flavor with minimal effort.

Common Questions About Recipes

→ Can I use a different type of sausage?

Yes, smoked or spicy sausages like Andouille or chorizo can add unique flavors while maintaining the dish’s hearty profile.

→ What type of potatoes work best?

Firm diced potatoes such as new potatoes hold shape well and absorb flavors effectively.

→ Is it necessary to drain the potatoes?

Draining removes excess moisture, helping prevent the dish from becoming too watery while concentrating flavors.

→ How can I thicken the sauce?

Adding a cornstarch slurry (cornstarch mixed with cold water) about an hour before cooking ends creates a thicker, creamier texture.

→ Can I prepare this without a slow cooker?

Simmering the ingredients in a heavy pot on low heat with frequent stirring can work but requires more attention to prevent burning.

→ Which cheese variety pairs well besides cheddar?

Colby Jack or a mild Monterey Jack blend complements the creamy base while providing a smooth melt.