Cheesy Kielbasa Skillet (Printable)

Smoky kielbasa, tender potatoes, and melted cheddar in a quick one-skillet dinner.

# What You'll Need:

→ Meats

01 - 14 oz kielbasa sausage, cut into ½-inch rounds

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 lb baby potatoes, sliced into ¼-inch rounds
05 - 2 cloves garlic, minced

→ Dairy

06 - 1½ cups shredded cheddar cheese
07 - 2 tbsp unsalted butter

→ Seasonings

08 - 1 tsp smoked paprika
09 - ½ tsp black pepper
10 - ¼ tsp salt, or to taste
11 - ½ tsp dried thyme

→ Optional Garnish

12 - 2 tbsp fresh parsley, chopped

# Steps:

01 - Heat a large skillet over medium-high heat. Arrange the sliced kielbasa in an even layer and cook for 4–5 minutes, turning occasionally, until both sides are deeply browned. Transfer to a plate and set aside.
02 - Melt the butter in the same skillet. Add the diced onion and bell pepper, cooking for 3–4 minutes until softened and fragrant. Stir in the minced garlic and cook for 1 additional minute.
03 - Add the sliced potatoes to the skillet and season with smoked paprika, black pepper, salt, and dried thyme. Toss to coat evenly. Cover with a lid and cook for 10–12 minutes, stirring halfway through, until the potatoes are fork-tender.
04 - Return the browned kielbasa to the skillet and stir to combine with the vegetables. Sprinkle the shredded cheddar evenly across the top. Reduce heat to low, cover, and cook for 2–3 minutes until the cheese is fully melted and bubbly.
05 - Scatter chopped fresh parsley over the top if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in a single skillet, which means cleanup is almost nonexistent on a busy night.
  • The smoked paprika and kielbasa create a depth of flavor that tastes like you spent hours, not minutes.
  • It is naturally gluten free, so you can serve it to almost anyone without a second thought.
02 -
  • Do not rush the potato step or lift the lid too often, because steam is what helps them cook through without burning.
  • Residual heat from the kielbasa leaves behind just enough fat, so you may need less butter than you think.
03 -
  • Slice the kielbasa on a slight diagonal for more surface area and a more beautiful presentation.
  • Use the largest skillet you own because overcrowding leads to steaming instead of browning.

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