Description
A comforting and hearty casserole combining tender boiled potatoes, flavorful smoked sausage, and a creamy cheese sauce made with Velveeta and cheddar. Baked to bubbly perfection with a hint of paprika for extra flavor, this dish is perfect for a satisfying family meal.
Ingredients
Units
Scale
Potatoes and Sausage
- 3 cups potatoes, cut into chunks and boiled
- 1 lb smoked sausage, cut in half lengthwise and then sliced
Cheese Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups milk
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 lb Velveeta cheese, cut into pieces
Topping
- 1/2 cup shredded cheddar cheese
- 1/8 tsp paprika
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Combine potatoes and sausage: Mix the boiled potato chunks and sliced smoked sausage in a well-greased 9×13 inch baking dish, spreading evenly.
- Make the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and sauté for 1 minute, cooking out the raw flour taste while forming a smooth roux.
- Add milk to form sauce: Gradually stir in the milk into the roux, whisking continuously until the mixture is smooth and begins to thicken.
- Add seasoning and cheese: Stir in the salt, black pepper, and Velveeta cheese pieces until the cheese fully melts into a creamy sauce.
- Combine cheese sauce with casserole: Pour the cheese sauce over the potatoes and sausage in the baking dish, then gently stir to evenly coat everything in the sauce.
- Add toppings: Sprinkle the shredded cheddar cheese evenly over the top, followed by a light dusting of paprika for a hint of smoky flavor and color.
- Bake: Place the casserole in the preheated oven and bake for 35 to 40 minutes, until the cheese is bubbly and lightly browned on top.
- Rest before serving: Remove from the oven and let the casserole sit for 10 minutes; this allows it to set for easier serving and improves the flavors.
- Serve and enjoy: Spoon the casserole onto plates and enjoy the rich, cheesy, and satisfying flavors of this classic dish.
Notes
- Use smoked sausage for added flavor; kielbasa or andouille are great alternatives.
- Boil potatoes just until tender to prevent them from becoming mushy when baked.
- For a sharper cheese flavor, substitute extra sharp cheddar for regular cheddar.
- If preferred, add diced onions or bell peppers sautéed with the sausage for extra texture and flavor.
- Leftover casserole can be refrigerated for up to 3 days and reheated covered in the oven or microwave.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
