Easy Kielbasa Casserole

This is the kind of dinner that practically assembles itself: layer everything in a dish, cover it, and let the oven do the rest. The payoff is a hearty, smoky one-pan supper with deep Eastern European roots.

Smoky kielbasa and tangy sauerkraut are the classic Polish pairing at the heart of it, and the casserole format lets them swap flavors as they bake. The sausage renders its fat down through the sliced potatoes and onions, while the sauerkraut’s sharpness keeps the whole thing from feeling heavy and rich.

A few slices of bacon on top render down and baste everything beneath, and canned tomatoes add moisture plus a little acidity so the layers braise rather than dry out. Slice the potatoes thin so they cook through tender in the same hour the sausage warms and the flavors meld. Serve it straight from the dish with crusty bread to mop up the juices.

Kitchen Tips

• Slice the potatoes thin and even so they cook through tender in the covered bake.
• Keep it covered the full hour so the potatoes steam-braise instead of drying out. Uncover at the end if you want a little browning.
• Drain the sauerkraut for a milder tang, or leave some brine for more punch.
• Lay the bacon across the top so it renders down and bastes the layers below.

Variations

• Swap kielbasa for smoked sausage, bratwurst, or andouille.
• Add a layer of sliced apple for a sweet note against the sauerkraut.
• Stir grainy mustard or a pinch of caraway seeds into the sauerkraut for a German lean.