Ingredients
Scale
- 2 lbs kielbasa sausage, cut into 1-inch slices
- 4-5 large russet potatoes, peeled and sliced into thin rounds
- 1 medium onion, diced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Slice the kielbasa into 1-inch pieces, peel and slice the potatoes into thin rounds, and dice the onion.
- Add half of the sliced potatoes to the bottom of the crockpot. Layer half of the kielbasa, followed by half of the diced onion. Repeat the layers with the remaining potatoes, kielbasa, and onion.
- In a separate bowl, mix together the cream of mushroom soup, sour cream, shredded cheddar cheese, milk, garlic powder, onion powder, paprika, salt, and pepper. Stir until fully combined.
- Pour the cheese sauce evenly over the layers of potatoes, kielbasa, and onions in the crockpot. Spread it out to cover everything as best as you can.
- Cover the crockpot and cook on low for 6-7 hours or until the potatoes are tender and fully cooked.
- Once cooked, stir everything gently to combine. Garnish with fresh parsley if desired, and serve hot. Enjoy your cheesy, hearty meal!
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low