1️⃣ Preheat the oven:
Preheat your oven to 350°F (175°C). Lightly spray a 13×9-inch or 3-quart baking dish with non-stick cooking spray. Set aside.

2️⃣ Cook the sausage:
In a large Dutch oven or stockpot, add the cut kielbasa sausage along with ½ cup water. Cook over medium heat until the water evaporates and the sausage begins to brown. Add additional water, ⅛ cup at a time, if necessary.

3️⃣ Add onions and garlic:
Once the sausage is browned, add the diced onions and cook for 3-4 minutes, stirring occasionally. Add the minced garlic and cook until the onions are translucent and fragrant.

4️⃣ Incorporate potatoes and liquids:
Stir in the diced potatoes, chicken broth, heavy cream, ½ can of cheddar cheese soup, Slap Ya Mama® seasoning, and black pepper. Mix well and cook over low heat until the mixture starts to boil.

5️⃣ Add the cheese:
Turn off the heat and stir in the shredded sharp cheddar cheese until melted and evenly distributed.

6️⃣ Transfer to the baking dish:
Pour the mixture into the prepared baking dish. If desired, sprinkle additional cheddar cheese on top for extra cheesiness.

7️⃣ Bake covered:
Cover the dish tightly with foil and bake for 65-75 minutes, or until the potatoes are tender.

8️⃣ Uncover and finish baking:
Remove the foil and place the dish back in the oven for an additional 10 minutes to achieve a golden, bubbly top.

9️⃣ Serve and enjoy:
Carefully remove the casserole from the oven and let it cool slightly before serving. Enjoy the rich, cheesy goodness!