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Polish Potato and Cabbage Casserole

Polish potato and cabbage casserole layers tender Yukon Gold potatoes, savory cabbage, and Polish kielbasa under a smooth sour cream custard. Baked with sharp cheddar until set, it makes a hearty, sliceable casserole with a golden top.
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Prep Time 25 minutes
Cook Time 1 hour 6 minutes
Resting 10 minutes
Total Time 1 hour 41 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Polish
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 2 lb Yukon Gold potatoes peeled and cut into 1/4-inch slices
  • 8 cup water
  • 1 tbsp kosher salt divided
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, thinly sliced
  • 1 head green cabbage small, about 2 pounds, cored and thinly sliced
  • 1 lb Polish kielbasa fully cooked, sliced 1/4 inch thick
  • 1 tsp dried marjoram
  • 0.5 tsp caraway seeds
  • 0.5 tsp black pepper
For the custard
  • 3 eggs large
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 1 tbsp Dijon mustard
For the topping
  • 1 cup cheddar cheese shredded sharp

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the casserole
  1. Heat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Put the potatoes and water in a 6-quart pot and stir in 2 teaspoons of the salt; bring to a boil, then simmer for 6–8 minutes, until the slices are just tender but still hold their shape. Drain well.
  3. Melt the butter in a 12-inch skillet over medium heat, add the onion, and cook for 4–5 minutes until softened.
  4. Add the cabbage, remaining 1 teaspoon salt, marjoram, caraway, and pepper; cook for 10–12 minutes, stirring often, until wilted.
  5. Add the kielbasa and cook for 3–4 minutes.
Mix the custard
  1. Whisk the eggs, sour cream, milk, and Dijon mustard in a medium bowl until smooth.
Assemble and bake
  1. Layer half the potatoes in the prepared dish, top with half the cabbage mixture, and repeat.
  2. Pour the custard evenly over the layers and sprinkle with the cheddar.
  3. Bake uncovered for 35–45 minutes, until the center reaches 160°F and the custard is set.
  4. Rest for 10 minutes before serving.

Notes

For the best texture, simmer the potato slices only until just tender so they hold their shape in the casserole. Refrigerate leftovers for 3–4 days; freezing is possible, though the custard texture may change. Turkey kielbasa can be used as a lighter variation.