Crockpot Cheesy Potatoes and Kielbasa Recipe
This Crockpot Cheesy Potatoes and Kielbasa Recipe combines potatoes, kielbasa, cheddar cheese, and cream for an easy, rich, and satisfying dinner.
Equipment
- Slow cooker (crockpot) – 4 to 6 quart size works best
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Cheese grater (if using block cheese)
Ingredients
- 2 lbs potatoes peeled and diced into bite-sized pieces
- 14 oz kielbasa sausage sliced into rounds
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can 10.5 oz cream of mushroom soup
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
- 1 tablespoon butter for greasing
- 2 tablespoons chopped parsley optional garnish
Instructions
Step 1: Prep the ingredients
- Start by washing, peeling, and dicing your potatoes into evenly sized pieces. This helps them cook evenly. Slice the kielbasa into round pieces and chop the onion finely.
Step 2: Prepare the crockpot
- Lightly grease your slow cooker with butter to prevent sticking and add a bit of flavor.
Step 3: Layer the ingredients
- Add the diced potatoes to the crockpot first, followed by the sliced kielbasa. Sprinkle the chopped onion and minced garlic on top.
Step 4: Make the creamy mixture
- In a mixing bowl, combine heavy cream, sour cream, cream of mushroom soup, paprika, salt, and black pepper. Stir until smooth.
Step 5: Add cheese
- Mix in about 1 1/2 cups of shredded cheddar cheese into the creamy mixture, reserving the rest for later.
Step 6: Combine everything
- Pour the creamy cheese mixture over the potatoes and kielbasa in the crockpot. Gently stir to coat everything evenly.
Step 7: Cook
- Cover and cook on low for 5 hours or high for 3 hours, until the potatoes are tender.
Step 8: Final touch
- About 15 minutes before serving, sprinkle the remaining cheese on top and cover again to let it melt beautifully.
Step 9: Garnish and serve
- Sprinkle fresh parsley on top if desired and serve warm.