|Kielbasa & Potatoes in Cheese Sauce|
Nothing beats kielbasa and potatoes for comfort food. Add a delicious cheese sauce and it’s pure heaven.
|Quick & easy|
I had some kielbasa, but it was just too hot to turn on my oven to make some Kielbasa Potato Bake so I reworked it somewhat to cook stove top.
I had a taste for this covered in a nice cheese sauce–so that’s what I did!
|Cooks in one skillet|
Actually, this was mighty delicious and it took about 20 minutes.
|Dripping with cheesy sauce|
It starts with cooked potatoes. I had some left over from a potato salad I’d made a few days earlier, but if you don’t have leftover potatoes, canned are perfect here. Since canned potatoes are smallish, I’d cut them in half. But if they are really tiny, leave them whole. You can also used the ones that come sliced. Two cans should suffice here.
OK, I know it’s not everyone’s fave, but the sauce uses Velveeta. I don’t mind the taste of it, but there is one great thing about it–if you add just a bit to any cheese sauce, it stops the sauce from separating.
You can make the entire sauce with the Velveeta if you like the flavor. I combined it half and half with sharp natural cheddar. You can use real cheese, of course, but the sauce will probably separate if it stands.
Kielbasa & Potatoes in Cheese Sauce
- 1 pkg 14-16 oz kielbasa or smoked sausage
- 4 medium cooked potatoes cubed*
- 2 tbs chopped onion
- 1 tbs olive oil
- 1 cup milk
- 1 tbs butter
- 1 tbs flour
- 1/2 cup process cheese spread i.e. Velveeta
- 1/2 cup shredded cheddar cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- *2 cans of drained whole or sliced potatoes may be substituted.
- Cut sausage into 1/2-inch pieces.
- In a large skillet over medium-high heat, brown sausage pieces on both sides. Remove from pan and set aside.
- Add the 1 tbs olive oil to the same pan. Add the onion and cubed potatoes. Brown slightly over medium heat–about 5 minutes. Remove from pan.
- In the same skillet, melt the butter. Add the flour and stir until flour/butter mixture is smooth and starts to bubble. Using a wire whisk, whisk in the milk gradually to prevent lumps. Add the process cheese (this stops the sauce from separating) and stir until it melts. Add the shredded cheese, stirring until that is melted.
- Add the sausage and potato/onion combo back to the pan. Stir to coat with sauce and heat through.
- Serve immediately.
Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.