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Mississippi Kielbasa and Cheesy Potatoes — featured

Mississippi Kielbasa and Cheesy Potatoes

This Crockpot Mississippi Kielbasa & Cheesy Potatoes is a comforting casserole blending the smoky flavors of kielbasa with creamy Yukon Gold potatoes and sharp cheddar cheese, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 900 g smoked kielbasa sausage
  • 900 g Yukon Gold potatoes Peeled and diced into 2.5 cm cubes
  • 1 medium yellow onion Diced
  • 1 packet ranch seasoning mix About 1 ounce
  • 1 packet au jus gravy mix About 1 ounce
  • 60 ml pepperoncini juice
  • 120 ml chicken broth
Creamy Sauce
  • 1 can condensed cream of chicken soup
  • 120 ml sour cream
  • 113 g cream cheese Softened and cubed
  • 60 g unsalted butter Cubed
Cheese and Garnish
  • 170 g shredded sharp cheddar cheese
  • 6 slices bacon Cooked crispy and crumbled
  • 30 g fresh parsley Chopped

Equipment

  • 6-quart slow cooker Holds the volume of ingredients for slow cooking.
  • large skillet For browning kielbasa evenly.

Method
 

Zubereitung
  1. Wash and peel the Yukon Gold potatoes.
  2. Cut the potatoes into evenly sized 2.5 cm cubes.
  3. Slice the smoked kielbasa sausage into thick rounds.
  4. Heat the olive oil in a large skillet over medium high heat and add kielbasa.
  5. Lightly grease the slow cooker and layer potatoes and onion.
  6. Layer kielbasa, seasonings, pepperoncini, and liquid ingredients.
  7. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours.
  8. Stir in cheese until melted.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.