👨‍🍳 Instructions

1. 1

   Preheat oven to 200°C (400°F). Lightly grease a large baking dish or cast-iron skillet.

   💡 Tip: Using a cast-iron skillet can help achieve a nice crispy bottom.
2. 2

   Slice the Polish smoked sausage into ½ cm thick rounds.

   💡 Tip: Ensure the sausage is firm enough to slice cleanly.
3. 3

   In a large bowl, combine the sliced potatoes, sliced onions, minced garlic, vegetable oil (or lard), smoked paprika, marjoram, salt, and pepper. Toss well to coat everything evenly.

   💡 Tip: Marjoram is a classic herb pairing with potatoes and sausage in Polish cuisine.
4. 4

   Arrange half of the seasoned potato and onion mixture in the prepared baking dish in an even layer.

   💡 Tip: Starting with a layer of potatoes helps prevent the sausage from sticking to the bottom.
5. 5

   Layer the sliced kielbasa evenly over the potato mixture.

   💡 Tip: Distribute the sausage pieces so each serving gets a good amount.
6. 6

   Top with the remaining seasoned potato and onion mixture, spreading it evenly.

   💡 Tip: Ensure the top layer is also seasoned well.
7. 7

   Cover the baking dish tightly with foil or a lid.

   💡 Tip: Covering the dish steams the potatoes and sausage, making them tender.
8. 8

   Bake for 30 minutes. Remove the foil/lid and bake for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and slightly crispy.

   💡 Tip: Uncovering allows the top to brown and crisp up.
9. 9

   Garnish with fresh chopped parsley before serving.

   💡 Tip: Fresh parsley adds a bright contrast to the rich flavors.