Description
A comforting and hearty casserole combining tender boiled Russet potatoes and savory smoked sausage, smothered in a rich, creamy Velveeta and cheddar cheese sauce with a smoky paprika kick, then baked to golden perfection.
Ingredients
Scale
Potatoes & Sausage
- 3 cups peeled cubed Russet potatoes, boiled until soft but not mushy
- 1 lb smoked sausage, thinly sliced
Sauce & Cheese
- 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 sautéing sausage
Instructions
- Sauté the sausage: Heat 1-2 tablespoons of olive oil in a large skillet over medium low heat. Add the thinly sliced smoked sausage pieces and cook, flipping and stirring occasionally, until they are browned and slightly crispy on the edges.
- Combine potatoes and sausage: Lightly spray a 9×13 inch baking dish with non-stick cooking spray. Transfer the boiled potatoes and browned sausage into the casserole dish. Stir gently just enough to evenly distribute the ingredients.
- Make the roux and sauce: Increase heat to medium. Add the butter to the same skillet used for sausage. When melted, whisk in the flour and cook for about one minute, whisking constantly to eliminate the raw flour taste. Gradually pour in the half & half or milk, about 1/4 to 1/2 cup at a time, whisking continuously to combine smoothly without lumps. Continue cooking until the sauce thickens.
- Add cheese and seasoning: Stir the cubed Velveeta cheese, smoked paprika, and salt & pepper into the thickened sauce. Continue stirring occasionally over medium heat until the cheese has fully melted and the sauce is smooth and creamy.
- Assemble the casserole: Pour the cheesy sauce evenly over the potatoes and sausage in the baking dish. Sprinkle the shredded sharp cheddar cheese evenly on top.
- Bake: Bake in a preheated oven at 350°F (175°C) for 35 to 45 minutes, or until the potatoes are fork tender and the top of the casserole is golden brown and bubbly.
Notes
- This recipe is adapted from Modern Day Moms.
- For best results, avoid overcooking the potatoes to prevent them from becoming mushy.
- Use half & half for a richer, creamier sauce or milk for a lighter option.
- Adjust seasoning to taste, especially salt, as Velveeta and smoked sausage can add saltiness.
- You can substitute smoked sausage with kielbasa or andouille for variation.
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 420
- Sugar: 5g
- Sodium: 1178mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0.3g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 97mg
