Cheesy Potato and Sausage Casserole
A comforting casserole featuring tender potatoes, savory sausage, and a creamy cheese sauce.
Equipment
- Large Skillet For sautéing sausage and making the cheese sauce.
- 9x13 baking dish For baking the casserole.
Ingredients
Main Ingredients
- 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
- 0.5 lb Velveeta cheese cubed
- 0.5 cup shredded sharp cheddar cheese
- 0.25 tsp smoked paprika
Instructions
- In a large skillet over medium-low heat, sauté the sliced sausage with 1-2 tbsp of olive oil until lightly browned.
- Lightly spray a 9x13" baking dish with non-stick cooking spray. Transfer the cooked potatoes and sausage to the casserole dish, stirring gently to distribute evenly.
- Increase the heat to medium and add butter to the skillet. Once melted, whisk in the flour and cook for about a minute, whisking constantly to remove the floury taste.
- Slowly pour in the half & half, 1/4-1/2 cup at a time, whisking continuously until the mixture thickens.
- Add the Velveeta, paprika, salt, and pepper. Stir occasionally until the cheese is completely melted and the sauce is smooth.
- Pour the cheese sauce evenly over the potatoes and sausage. Sprinkle the shredded cheddar cheese on top.
- Bake at 350°F for 35-45 minutes, until the potatoes are fork-tender and the casserole is golden brown on top. For a crispy top, broil the casserole for a few minutes after baking.
Notes
Recipe notes: For a crispy top, broil the casserole for a few minutes after baking.