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Begin by preheating the oven to 350 degrees Fahrenheit.
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Utilize a non-stick cooking spray to coat a 9 x 13 inch baking dish adequately, then set it aside for later use.
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Place cubed potatoes in a medium-sized pot, cover them with water, and bring to a boil. Cook the potatoes until they are tender, which should take approximately 7 minutes. Avoid overcooking to maintain their texture. Once done, drain the potatoes and transfer them to the prepared baking dish.
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Heat the olive oil in a frying pan over medium heat. Add the kielbasa sausage pieces to the pan and sauté them until lightly browned, about 5 minutes. After browning, add the sausage to the baking dish with the potatoes.
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In the same frying pan used for the sausage, add the all-purpose flour and butter. Cook over medium-low heat until the mixture no longer appears white, indicating that the flour is fully cooked.
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Incorporate the minced garlic into the pan and cook briefly before adding the milk, heavy cream, ground cumin, garlic powder, salt, and black pepper. Add the can of cheddar cheese soup to the mixture. Stir continuously while cooking until the mixture begins to simmer and thickens, approximately 3 to 4 minutes.
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Remove the pan from heat and mix in the shredded cheddar cheese until it is completely melted and incorporated.
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Pour the cheese sauce over the potatoes and sausage in the baking dish, ensuring that all components are evenly coated with the sauce.
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Place the baking dish in the preheated oven and bake for 30 minutes, or until the top is golden brown and the sauce is bubbly.
