Click on a category to see more recipes in this category
Ingredients
3 Cups russet potatoes, peeled, cubed & boiled until soft but not mushy
1 Pound smoked sausage, thinly sliced
4 Tablespoons butter
4 Tablespoons flour
2 Cups half & half or milk
Salt & pepper to taste
1/2 Pound Velveeta cheese cubed
1/2 Cup shredded sharp cheddar cheese
1/4 Teaspoon smoked paprika
Instructions
In a large skillet, over medium low heat, saut� the sausage with 1-2 tablespoons of olive oil flipping and stirring until browned.
Lightly spray a 9� x 13" baking dish with non stick cooking spray.
Transfer the cooked potatoes and sausage to a casserole dish, stirring just enough to evenly distribute.
Increase heat to medium and add the butter to the skillet. When melted, whisk in the flour and allow it to cook about a minute, whisking constantly.
Slowly add the half & half, 1/4-1/2 cup at a time, whisking constantly until evenly incorporated. Continue cooking until thickened.
Stir in the Velveeta, paprika, and salt & pepper, stirring occasionally until completely melted and the sauce is smooth.
Pour cheese sauce evenly out over the potatoes and sausage. Evenly sprinkle the shredded cheese over top.
Bake at 350�F for 35-45 minutes, or until the potatoes are fork tender and the casserole is golden brown on top.