1lbsmoked kielbasa sausage cut into bite-size pieces
1 ½cupmilk 2%
½cupheavy cream 33%
½tspcracked black pepper
1can cheddar cheese soup 284 ml
2cupsharp cheddar cheese shredded
Preheat oven to 350 degrees F.
Spray a 9 x 13 inch baking dish with non-stick cooking spray. Set aside.
In a medium sized 2 Quart pot, boil potatoes in water until tender, about 7 minutes. Do not overcook these. They should be tender but not mushy. Drain potatoes then place them in the prepared baking dish.
In a frying pan over medium heat, lightly brown sausage pieces with olive oil, about 5 minutes. Add browned sausages to the baking dish.
In the same frying pan, now with just the leftover oil, add flour and butter. Cook over medium-low heat until you no longer see the white of the flour.
Add in minced garlic, milk, heavy cream, ground cumin, garlic powder, salt, pepper and cheddar cheese soup. Stir together until simmering and sauce has thickened, about 3 to 4 minutes. Stir in shredded cheese. Remove from heat.
Pour sauce into pan with potatoes and sausage. Toss well to mix until all potatoes and sausages are coated in sauce.
Place in the oven and bake for 30 minutes.
If you aren’t able to get kielbasa, then any type of sausage will work. It will change the flavor of the dish a little, but this dish is easily customizable.Do not overcook the potatoes or else you will end up with a mushy recipe that is more difficult to mix together.You can substitute fresh potatoes for frozen ones if needed, but you may need to increase the cooking time slightly.