I love that this dish comes together in less than 10 minutes with minimal effort. I don’t like that it takes almost an hour in the oven to cook because it smells so darn good!
1 – Two pound bag of frozen shredded potatoes
3 Cups shredded cheese (I use Mexican blend), divided in half
1 Medium onion, finely chopped and divided in half
6 Tablespoons butter, melted
1 1/2 Cups Chicken stock
1 Cup fat-free sour cream
1 Teaspoon ground black pepper – optional
1/2 Teaspoon salt – optional
1 Package kielbasa franks
Preheat oven to 400 degrees (F). Melt butter in microwave. Chop onion until it is finely diced and divide into two piles.
In your trusty lasagna / 9 x 13 casserole dish, spray with non-stick cooking spray and then spread half of the frozen shredded potatoes in an even layer on the bottom. Next, take half the diced onion and sprinkle it evenly over the shredded potatoes in your pan.
Take half of your shredded cheese (about 1 1/2 cups) and spread it evenly over the onions and potatoes. Add the rest of your potatoes on top of the cheese layer. Add the rest of your diced onion, sprinkling evenly over the potatoes.
Next, mix together melted butter, chicken stock, and fat free sour cream until sour cream lumps are gone and mixture is a creamy smooth liquid. Add the salt and pepper to this mixture if you prefer. (Sometimes I add them, sometimes I don’t. It’s easy to salt and pepper to taste as you serve so this step is completely optional.)
Pour liquid mixture over casserole, making sure to spread it evenly over the potatoes so they all get some. Finally, add the rest of the shredded cheese in an even layer.
Bake in the oven for 35 minutes.
After 35 minutes, pull the casserole out of the oven and put the kielbasa on top. Put the casserole back in the oven and bake for an additional 25 minutes. NOM!
– Note 1: I love the cheese crispy and a little brown on top (so good!). If you are a bit put off and thinks it looks burned, then wait and add the final layer of cheese right before you put the kielbasa on top, then cover with tin foil to bake for the last 25 minutes. Personally, I love the crunchy goodness, but choose the option that works best for you.
– Note 2: This reheats like a dream. I always have leftovers for lunch the next day and it’s fantastic!
Beer and Bacon Potatoes
(Prep time, 20 minutes. Cook time, 45 – 60 minutes.)
- 1/2 Pound Thick Cut Bacon
- 5 Pounds Potatoes, Sliced
- 2 Onions, chopped
- 6 Cloves Garlic, chopped
- 4 Tablespoons Butter (1/2 stick)
- 1 12 oz Can Beer (Any pale American-style lager will do.)
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Ground Black Pepper
- 1 Teaspoon Salt
- 1 Tablespoon Basil
- 1 Tablespoon Parsley
Preheat oven to 400 degrees. Spray non-stick cooking spray in large roasting pan. (I use a disposable pan because I hate clean-up.) Line bottom of pan with thick-cut bacon. Bake in a 400 degree oven approximately 10 minutes or until bacon is just barely crispy. While bacon is baking, slice up potatoes, onions, and garlic. I don’t bother to peel my potatoes, but you can peel or not based on personal preference.
Once bacon is done add the rest of the ingredients, layering potatoes, onions, and garlic with thin slices of butter and more potatoes. Sprinkle spices on top and then pour the can of beer over it all. Cover with tin foil and roast in 400 degree oven for 30 minutes, stirring occasionally, until potatoes are easily cut with a fork.
These potatoes can also be done on the grill. To cook on the grill, add all the ingredients, except for the beer, right on top of the raw bacon. Cook for 15 minutes until the bacon is crispy. Stir it all up, add the beer, recover with tin foil, and roast on the grill until potatoes are soft (about 15 minutes).
The potatoes soak up the butter, beer, and bacon grease to become a mouthful of heaven. Salt and pepper to taste, but you won’t need any additional butter on top. They will melt in your mouth, I promise.