Kraut and Mashed Potato Casserole with Kielbasa
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
3 – 4 lbs. russet potatoes
1 large yellow onion, diced
½ cup butter, melted (1 stick)
1 cup half and half (2%, whole milk, or cream would also work)
1 cup sour cream or plain whole milk yoghurt
1 ½ tsp. salt, or to taste
1 tsp. black pepper, or to taste
½ tsp. ground nutmeg (optional)
2 tsp. caraway seeds
1 14 oz. can Frank’s Kraut (do not drain)
14 – 16 oz. smoked kielbasa, diced
8 oz. block cheddar cheese, shredded (divided between potatoes and topping)
For the Topping:
2 tbsp. butter, melted
1 cup panko breadcrumbs
¼ cup fresh minced parsley
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. ground nutmeg (optional)
Instructions
- Preheat your oven to 375 degrees F.
- Scrub the potatoes so that they are free of any dirt or residue. Peel the potatoes and chop into medium-sized chunks, keeping them somewhat even in size.
- Place the potatoes into a large stockpot and fill with cool water, covering the potatoes by about 1 inch. Place the pot over high heat and bring the water to a boil. Boil the potatoes for 15 to 20 minutes, or until they are very fork tender.
- Meanwhile, while the potatoes are boiling, heat a small amount of oil or butter in a small to medium skillet set over low/medium heat. Add the onions, along with a sprinkle of salt and black pepper. Cook, stirring occasionally, until the onions are soft and translucent, about 5 to 8 minutes. Pull off the heat and set aside.
- When the potatoes are done, drain well and place into a large mixing bowl. Using a potato masher, mash the potatoes until they are mostly smooth (if you prefer creamier potatoes, you can use a hand or stand mixer for this process). Add the melted stick of butter and mash into the potatoes. Next, add the half and half, sour cream, salt, black pepper, nutmeg, and caraway seeds. Mash everything together until smooth. Next, add the sautéed onions and Frank’s Kraut (along with the brine) to the potatoes. Mix well. Add 1 cup of shredded cheese and the kielbasa. Mix until everything is evenly combined.
- Lightly grease a 9” x 13” casserole dish. Scoop the potatoes into the dish and evenly spread so that the top is smooth. Add the remaining shredded cheddar cheese (about 1 ¼ cup) on top of the potatoes. Set aside.
- In a small or medium-sized mixing bowl, add 2 tablespoons of melted butter and the panko breadcrumbs. Mix until the breadcrumbs are evenly coated with butter. Add the minced fresh parsley, followed by ¼ teaspoon each of salt, black pepper, and nutmeg (if using). Mix well.
- Evenly sprinkle the breadcrumb mixture over the top of the potatoes and cheese.
- Bake at 375 degrees F for 25 to 30 minutes, or until the top is golden and the cheese is melted. Let sit for 5 minutes before serving.
