Slow Cooker Scalloped Potatoes and Kielbasa is a hearty, comforting dish perfect for weeknights, potlucks, or cozy weekends at home. This slow cooker meal combines the tender richness of scalloped potatoes with the savory punch of kielbasa sausage, all smothered in creamy, cheesy goodness. Whether you’re feeding a hungry family or looking for a satisfying dish to warm up a cold day, this recipe is as easy as it is delicious. Set it, forget it, and come home to a mouthwatering one-pot meal that everyone will love.
Why You’ll Love This Slow Cooker Scalloped Potatoes and Kielbasa
This recipe brings together the best of both worlds: the convenience of a slow cooker and the irresistible comfort of scalloped potatoes. The smoky kielbasa adds protein and depth of flavor, while the creamy mushroom soup and cheddar cheese create a luscious sauce that soaks into every potato layer. It’s fuss-free, family-friendly, and guaranteed to be a crowd-pleaser. Plus, cleanup is a breeze!
Ingredients
- 3 pounds of thinly sliced potatoes (peeling optional)
- 1 small onion, thinly sliced
- 2 cloves garlic, finely minced
- 1 (12-ounce) kielbasa ring, chopped into bite-sized pieces
- 2 cups shredded sharp cheddar cheese
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 3/4 cup whole milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- Nonstick cooking spray
Step-by-Step: How to Make Slow Cooker Scalloped Potatoes and Kielbasa
- Generously spray the inside of your slow cooker with nonstick spray.
- Layer the sliced potatoes evenly on the bottom of the slow cooker.
- Add the sliced onions and minced garlic over the potatoes.
- Distribute the chopped kielbasa evenly across the onion and garlic layer.
- Evenly sprinkle the shredded cheddar cheese over the sausage.
- In a small mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, and black pepper until smooth.
- Pour the soup mixture evenly over the contents in the slow cooker.
- Cover with the lid and cook on HIGH for 3.5 hours or on LOW for 7 hours, until the potatoes are tender and the dish is bubbling.
- If possible, stir halfway through cooking to ensure the cheese and sauce are evenly distributed.
- Serve hot and enjoy every creamy, cheesy bite!
Helpful Tips
- For even cooking, try to slice the potatoes uniformly thin using a mandoline.
- Stir halfway through cooking (if convenient) to help distribute the cheesy sauce more evenly.
- Use pre-shredded cheese to save time, or grate your own for extra meltiness.
- Let the dish rest for 5–10 minutes after cooking to help it set before serving.
Substitutions And Variations
- Replace kielbasa with smoked sausage, turkey sausage, or diced cooked ham for a different flavor profile.
- Experiment with cheeses like Gruyère, Monterey Jack, or mozzarella for unique taste combinations.
- Swap out the cream of mushroom soup for cream of chicken or celery soup as an alternative base.
- Add spices like paprika or thyme to elevate the flavor.
- Mix in vegetables such as sliced bell peppers or frozen peas for a nutritional boost.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual servings or place larger portions in a preheated oven at 350°F until warmed through. This dish also freezes beautifully for up to 2 months—just thaw it overnight in the refrigerator before reheating.
Nutritional Information
Per serving (based on 8 servings):
- Calories: ~380
- Protein: 16g
- Fat: 23g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 3g
- Sodium: 850mg
Please note: These nutritional values are approximate and can vary based on the specific ingredients and brands used.
Serving Suggestions
- Serve with a side of steamed green beans, broccoli, or a fresh garden salad.
- Pair with warm dinner rolls or crusty bread to soak up the creamy sauce.
- Make it a full comfort meal with a light dessert like apple crisp or vanilla pudding.
Frequently Asked Questions About Slow Cooker Scalloped Potatoes and Kielbasa
Can I use russet or Yukon gold potatoes? Yes! Both types work well. Yukon golds are creamier, while russets provide a more starchy texture.
Do I have to peel the potatoes? Nope. Peeling is optional and based on your preference. Just make sure to wash them well if keeping the skin.
Can I prep this the night before? Definitely. Assemble everything in your slow cooker insert, cover it, and place it in the fridge overnight. In the morning, just pop it into the base and start cooking.
Can I double the recipe? Yes, as long as your slow cooker can handle the volume. You may need to extend cooking time slightly.
Is it gluten-free? Most canned soups contain gluten, so check labels or use a gluten-free substitute if needed.
Conclusion
Thank you for trying this Slow Cooker Scalloped Potatoes and Kielbasa recipe! It’s truly one of those go-to meals that’s both simple to make and deeply satisfying to eat. I personally love how the flavors blend together in the slow cooker to create a rich, hearty dish that fills the home with an inviting aroma. Whether you’re serving it up for a family dinner or meal prepping for the week, I hope it becomes a favorite in your kitchen. Wishing you happy cooking adventures, and thank you so much for being part of our food-loving community!
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Slow Cooker Scalloped Potatoes and Kielbasa
- Total Time: Approx. 3 hours 45 minutes (on HIGH)
- Yield: 8 servings 1x
Description
Slow Cooker Scalloped Potatoes and Kielbasa is a family-friendly dinner loaded with flavor, cheese, and creamy comfort. Just layer, set, and cook—your slow cooker handles the rest!
Ingredients
3 lbs potatoes, thinly sliced (peeling optional)
1 small onion, thinly sliced
2 cloves garlic, minced
1 (12 oz) kielbasa ring, chopped
2 cups shredded sharp cheddar cheese
1 (10.75 oz) can cream of mushroom soup
3/4 cup whole milk
1/2 tsp garlic powder
1/4 tsp black pepper
Nonstick cooking spray
Instructions
- Generously spray the inside of your slow cooker with nonstick spray.
- Layer the sliced potatoes evenly on the bottom of the slow cooker.
- Add the sliced onions and minced garlic over the potatoes.
- Distribute the chopped kielbasa evenly across the onion and garlic layer.
- Evenly sprinkle the shredded cheddar cheese over the sausage.
- In a small mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, and black pepper until smooth.
- Pour the soup mixture evenly over the contents in the slow cooker.
- Cover with the lid and cook on HIGH for 3.5 hours or on LOW for 7 hours, until the potatoes are tender and the dish is bubbling.
- If possible, stir halfway through cooking to ensure the cheese and sauce are evenly distributed.
- Serve hot and enjoy every creamy, cheesy bite!
Notes
For best results, use evenly sliced potatoes. Optional: stir halfway through to evenly distribute cheese and sauce. Great for leftovers and meal prep.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes (HIGH) or 7 hours (LOW)
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 380
- Sugar: 3g
- Carbohydrates: 28g
- Protein: 16g