I have to admit… I am a meat and potatoes kind of gal and I have no shame in it! I embrace Midwestern, traditional comfort food but am always looking for a new way to put a spin on meat and potatoes. I saw a version of this recipe on the show, Barefoot Contessa, on Food Network but when I tried to search for the recipe, I couldn’t find it anywhere online. So, I made up my own!
Kielbasa Potato Gratin
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Serves: 4
Ingredients:
- 12 oz kielbasa
- 1.5 pounds baby potatoes (gold, red, or both!)
- 2 Tbsp olive oil
- Salt & pepper, to taste
- 1 tsp rosemary
- 1 tsp Mrs. Dash all purpose seasoning
- 1 cup shredded Gouda cheese
Directions:
- Slice kielbasa into ½ inch rounds. Place in a large skillet and sear over medium heat, about 3 minutes per side.
- Cut baby potatoes in half. Place in a large bowl and drizzle over olive oil. Add in rosemary, Mrs. Dash seasoning, and salt & pepper to your liking. Toss to coat.
- Add in kielbasa and stir to combine. Transfer to a shallow baking dish.
- Cover, and bake at 350 for 30 minutes.
- In the meantime, shred the Gouda cheese to roughly 1 cup. I promise shredding your own is worth it!
- After 30 minutes, take the dish out of the oven and sprinkle over the cheese. Place back in the oven, uncovered, and bake for an additional 15-20 minutes or until the potatoes are tender and the cheese is melted.
- Enjoy!
I wanted to try a recipe like this for a while and was even more excited to try it when I received a shipment of cheese from a small business out of Illinois, called The Cheesery. Times are different in this day and age, and I have a lot of “friends” on social media, particularly Instagram. I have met a lot of fellow farmers, farm wives, and women in agriculture on that platform and have created a sisterhood of ladies that are incredibly supportive of rural life and following our dreams. One of those ladies is Mary Pat Sass and she owns The Cheesery. I am all about supporting local and small businesses, so I was so excited to get in on her last shipment of cheese!
I knew I had to try the Gouda I selected and it hit the spot in this recipe. 10/10 recommend trying it yourself if you get the chance! The kielbasa and potatoes in this recipe are staples of mine from Aldi. Every time I make a trip to that grocery store, they end up in my cart. We love eating them just pan fried together, so I was excited to come up with a different version to enjoy.
I have to take note of the baking dish in the pictures as well – it was passed down to me from Jacob’s great uncle, Ronnie, and is an Oelfke heirloom. I am honored to carry it into the next generation of cooking!
Watch the gooey goodness unfold in the step-by-step pictures below. 🙂
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Rooted in ag and led by faith,
Ellyn