Ingredients

• 1 kg Potatoes
• 300 g Smoked Kielbasa
• 1 Large onion
• 2 cloves Garlic
• 200 ml Heavy cream
• 200 ml Whole milk
• 150 g Smoked cheese (e.g., Oscypek or Gouda)
• 2 tbsp Butter
• 1 tbsp Flour
• 1 tbsp Vegetable oil
• 1 tsp Dried marjoram
• 0.5 tsp Sweet paprika
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease a gratin dish.

2. 2

   In a large skillet, heat vegetable oil. Add the sliced kielbasa and brown lightly on both sides. Remove and set aside.

3. 3

   In the same skillet, add butter. Sauté the sliced onion until translucent, then add minced garlic and cook for 1 more minute.

4. 4

   Stir in flour if thickening the sauce, cook for 1 minute, then pour in heavy cream and milk. Bring to a gentle simmer, season with marjoram, paprika, salt, and pepper. Let it simmer for a few minutes until the sauce slightly thickens.

5. 5

   Arrange a layer of thinly sliced potatoes at the bottom of the gratin dish. Cover with some of the kielbasa and sautéed onion. Sprinkle with shredded cheese.

6. 6

   Repeat layers until all ingredients are used, finishing with a potato layer and a generous portion of cheese.

7. 7

   Pour the creamy sauce evenly over the gratin. Ensure potatoes are well submerged.

8. 8

   Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

9. 9

   Let rest for 5 minutes before serving.