Kielbasa Potato Gratin with Gouda

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


  • 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


  1. Slice kielbasa into ½ inch rounds. Place in a large skillet and sear over medium heat, about 3 minutes per side. 
  2. 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.
  3. Add in kielbasa and stir to combine. Transfer to a shallow baking dish. 
  4. Cover, and bake at 350 for 30 minutes.
  5. In the meantime, shred the Gouda cheese to roughly 1 cup. I promise shredding your own is worth it!
  6. 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.
  7. 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,


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