Cheese Potato and Smoked Sausage Casserole – Page 2

1. Prepare the Sausage & Potatoes:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick spray.
Heat a drizzle of olive oil in a large skillet over medium heat. Add the sliced sausage and cook for 5-7 minutes, until nicely browned. Remove the sausage from the skillet and set aside.
Spread the diced, boiled potatoes and the browned sausage evenly in the prepared baking dish.

2. Create the Cheese Sauce:

In the same skillet, melt the butter over medium heat. Whisk in the flour to form a paste (a roux) and cook for 1 minute, until fragrant and golden.
Gradually pour in the half-and-half while whisking constantly to avoid lumps. Continue to whisk until the sauce begins to thicken and bubble gently.
Reduce the heat to low. Stir in the paprika, a pinch of salt, and pepper.
Add the cubed Velveeta and shredded cheddar cheese, stirring until the cheese is completely melted and the sauce is smooth and creamy.

3. Assemble and Bake:

Pour the warm cheese sauce evenly over the potatoes and sausage in the baking dish. Gently shake the dish to ensure the sauce settles throughout.
For an extra cheesy top, sprinkle with a little more shredded cheddar.
Bake, uncovered, for 35-45 minutes, or until the casserole is hot, bubbly, and golden on top.

4. Serve:

Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly for easier serving.
Enjoy it as a complete meal or pair with a simple green salad or steamed green vegetables like broccoli or green beans.

Perfect Potatoes: Be sure not to overcook the potatoes when boiling them. They should be tender but still hold their shape, as they will continue to cook in the oven.
Cheese Choices: Velveeta creates an incredibly smooth sauce, but you can substitute it with 4 ounces of cream cheese or simply use an additional ½ cup of sharp cheddar.
Add Veggies: Transform this into a one-dish meal by stirring in 1 cup of frozen peas, thawed broccoli florets, or sautéed diced onions and bell peppers with the sausage.
Make it Spicy: For a kick, add a dash of cayenne pepper or use a spicy smoked sausage.
Make-Ahead: You can assemble the casserole a day ahead, cover it, and refrigerate. Add 10-15 minutes to the baking time if cooking straight from the refrigerator.