Ingredients
3 cups peeled, cubed Russet potatoes (boiled until soft but not mushy)
1 lb smoked sausage, thinly sliced
4 tbsp butter
4 tbsp flour
2 cups half & half or milk
Salt & pepper, to taste
1/2 lb Velveeta cheese, cubed
1/2 cup shredded sharp cheddar cheese
1/4 tsp smoked paprika
1–2 tbsp olive oil (for sausage sautéing)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13″ casserole dish.
Brown sausage in a skillet with olive oil over medium heat. Set aside.
Boil potatoes until tender. Drain and combine with sausage in the baking dish.
Make cheese sauce: Melt butter in skillet, whisk in flour. Cook 1 minute. Gradually whisk in half & half. Stir until thickened.
Add Velveeta, paprika, salt, and pepper. Stir until smooth.
Pour cheese sauce over potatoes and sausage. Top with shredded cheddar.
Bake uncovered for 35–45 minutes, until bubbly and golden.
Rest 5 minutes before serving. Enjoy hot!
Notes
Prep Time: 20 min
Cook Time: 45 min
Total Time: 1 hr 5 min
Servings: 6–8
Calories: ~600–700 kcal per serving (approximate)