Ingredients
- 1 lb sausage kielbasa, cut sausage 1/4″ thick then cut each piece into 4
- 3 large potatoes, peeled, diced into 1/2″ cubes
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 tsp Slap ya mama® seasoning
- 1 tsp pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 10.5 oz can cheddar cheese soup (I used half a can)
- 1 cup sharp cheddar cheese
- 1/2 cup water, may need more, use 1/8 cup at a time
Instructions
- Preheat oven to 350° and lightly spray a 13 x 9 baking dish or a 3 quart baking dish with non stick cooking spray. Set aside.
- In a Dutch oven or larger stock pot, add cut sausages with about 1/2 cup of water (might need to add more water as sausage browns. Add 1/8 of a cup at a time).
- Cook over medium heat until water is evaporated and sausage is browned a bit then add diced onions, cook for 3-4 minutes and add garlic. Cook until onions are translucent
- After sausage has browned and onions are translucent, add diced potatoes to pot.
- Pour chicken broth, heavy cream, 1/2 can of cheddar cheese soup, seasoning and pepper into pot. Stir.
- Cook over low heat just until mixture starts to boil. Turn off heat and add cheese to pot.
- Mix everything together and pour into prepared baking dish. Add additional cheddar cheese on top, if desired.
- Cover with foil and bake for 65-75 minutes or until potatoes are tender.
- Remove from oven and remove foil. Place back in the oven for 10 additional minutes.
- Carefully remove from oven and enjoy!