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
1/4 tsp smoked paprika
during a large skillet, over medium low heat, saute the sausage during a large skillet with 1-2 tbsp of vegetable oil flipping and stirring until they’ve browned a touch .
Lightly spray a 9×13″ baking dish with non stick cooking spray. Transfer the cooked potatoes and sausage to a casserole dish, stirring only enough to evenly distribute.
Turn the warmth up to medium and add the butter to the skillet. When melted, whisk within the flour. Allow it to cook a few minute, whisking constantly, to urge obviate the floury taste. Slowly add within the half and half, 1/4-1/2 cup at a time, whisking constantly until evenly incorporated. Continue cooking until thickened.
Stir within the Velveeta, paprika, and salt & pepper, stirring occasionally until completely melted and therefore the sauce is smooth.
Pour white sauce evenly out over the potatoes and meat. Evenly sprinkle the shredded cheese over top.
Bake at 350 degrees for 35-45 minutes, or until the potatoes are fork tender and therefore the casserole is golden brown on top.