All the men on my husbands side of the family LOVE kielbasa and for the most part the ladies can take it or leave it. It’s usually the meal of choice on their birthdays and fathers day dinners. Brad has a few things he’s wanted me to make at home that I tend to shay away from. Kielbasa, corned beef and cabbage, and anything with brussel sprouts. I know, he’s neglected. I actually felt kinda bad about it and figured I’d try and do my own spin on a kielbasa recipe and I have to say, I’m really pleased how it turned out! Super easy and all the ingredients keep for a long time in the fridge so it’s a great meal for a time pinch if you have unexpected guests over.
1 package of Kielbasa cut in diagonal slices
1/2 an onion. I like sweet or brown onions
5 yukon gold potatoes. Skin on. Cut into half inch slices
Roughly 3 to 4 tables spoons of olive oil
1 cup of freshly grated white cheddar or gruyere cheese
1/2 cup of freshly grated parmesan
(optional) 2 Peppers of your liking. I like red, orange, or yellow bell peppers. Cut up into small chunks
(optional) seasoning for the potatoes and onions. I prefer Santa Maria or Lawry’s seasoning.
Preheat oven to 400 degrees F
Place all the cut meat and vegetables onto a greased cookie sheet. Drizzle to taste the olive oil over the food and using your hands massage the oil and food making sure everything is evenly coated. If you prefer more seasoning then very lightly sprinkle your seasoning evenly over the top. Kielbasa is very salty so if you do decide to season do NOT over season. I prefer not adding extra seasoning. Place the cookie sheet in the oven for 35-45 min checking to see if the potatoes are cooked all the way through. Once the potatoes are cooked, pull out the cookie sheet and sprinkle both the the white cheddar or gruyere and the parmasen on top of the kielbasa, potatoes, and onions evenly and pop back in the oven until the cheese is melted. Let stand for a few minutes before serving. Roughly 4 servings.