Attention, meat and potatoes people: We read your minds, and then created this sheet-pan dinner just for you. It’s hearty, but easy to make with only one pot and one pan needed. It’s tangy, comforting and exciting with a creamy mustard sauce, Yukon gold potatoes, kielbasa and melty Gruyère cheese. And it’s exactly what you’ve been craving. We should know. We read your mind, after all.
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Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
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In large bowl, mix 2 tablespoons of the melted butter and 1/2 teaspoon of the salt. Add potatoes; toss to coat. Place potatoes in single layer in pan. Roast 18 to 20 minutes or until very tender when pierced with knife. Remove from oven; stir.
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Add sausage to potatoes. In same large bowl, mix 1 tablespoon of the melted butter, the broccoli and 1/4 teaspoon of the salt; add to pan. In same large bowl, mix remaining 1 tablespoon melted butter, the leeks and remaining 1/4 teaspoon salt. Sprinkle leeks over pan.
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Roast 18 to 20 minutes or until leeks are tender, potatoes are browned and kielbasa is heated through. Stir to combine. Sprinkle with cheese; return to oven about 2 minutes or until cheese is melted.
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Meanwhile, in small bowl, mix sour cream and mustard. Top sheet pan with parsley; serve with mustard sauce on side.
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