3 cups russet potatoes, peeled and diced, cooked till tender but not mushy
1 lb smoked sausage* thinly sliced
4 tablespoons butter
4 tablespoons flour
2 c. half-and-half or milk
season with salt and pepper to taste
1/2 pound cubed Velveeta cheese
1/2 cup sharp cheddar cheese, shredded
smoked paprika, 1/4 teaspoon
Sauté the sausage in a big skillet with 1-2 tbsp olive oil over medium-low heat, turning and swirling until they’ve browned a bit.
Using nonstick cooking spray, lightly coat a 913′′ baking dish. Stir just enough to properly spread the cooked potatoes and sausage in a casserole dish.
Increase the heat to medium-high and melt the butter in the skillet. Whisk in the flour after the butter has melted. Allow about a minute of cooking, whisking continually, to remove the floury flavor. Slowly drizzle in the half-and-half, a quarter-cup at a time, whisking continually until smooth. Cook until the sauce has thickened.
Stir in the Velveeta, paprika, and salt and pepper until the cheese is completely melted and the sauce is smooth for about 5 minutes.
Pour the cheese sauce over the potatoes and meat in an equal layer. Sprinkle the shredded cheese on top in an even layer.
Bake for 35-45 minutes at 350 degrees, or until the potatoes are fork soft and the top of the casserole is golden brown.