1 (14 oz.) Polska (Polish) kielbasa, sliced into 3/8-inch pieces
1 (6-inch) sweet potato, pared and very thinly sliced
1 (6-inch) russet potato, pared and very thinly sliced
1 medium onion, diced
1 cup shredded sharp cheddar cheese
1 (10 oz.) can "cream of" soup (such as mushroom, asparagus...)
3/4 cup milk or fat-free half & half
2 tbsp. brown mustard
ground sea salt and black pepper, to taste
1/2 tsp. grated nutmeg

CHEESY PANKO TOPPING:

3 tbsp. grated Parmesan cheese
3 tbsp. Panko style bread crumbs
1 tsp. paprika

Preheat oven to 350°F. Prepare a 2-quart casserole dish with non-stick cooking spray (Pam).

Combine soup, milk, mustard, salt, pepper and nutmeg in a small bowl. Create layers in the casserole dish as follows: sweet potato slices, 1/2 of the onion, 1/2 of the kielbasa, 1/2 of the soup mixture and 1/2 of the cheddar cheese. Repeat this layer beginning with the russet potato and ending with the cheddar cheese.

Cover and bake at 350°F for 1 hour 15 minutes.

Combine Parmesan cheese, Panko and paprika. Remove the cover and sprinkle over the top and bake for 10 more minutes. Remove from the oven, replace the cover and let rest for 10 minutes before serving.

Variation: Add a layer of sliced mushrooms or vegetables such as spinach or green beans before the russet potato layer.

Submitted by: Jonathan Moren