Cheesy Ranch Potatoes and Smoked Sausage
A comforting casserole with cheesy potatoes and smoked sausage.
Equipment
- Large Skillet For sautéing sausage and making cheese sauce.
- 9x13-inch baking dish To bake 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
- 1/2 lb Velveeta cheese cubed
- 1/2 cup shredded sharp cheddar cheese
- 1/4 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 add the half & half, 1/4-1/2 cup at a time, whisking continuously until the mixture thickens.
- Stir in the Velveeta, smoked paprika, salt, and pepper. Cook, stirring 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, or until the potatoes are fork-tender and the casserole is golden brown on top.
Notes
For a crispy top, broil the casserole for a few minutes after baking.