Description
A comforting casserole featuring tender boiled potatoes, savory smoked sausage, and a rich, creamy cheese sauce made with Velveeta and cheddar cheese. This hearty dish is baked to perfection with a golden cheesy topping and seasoned with paprika and black pepper for a flavorful finish.
Ingredients
Units
Scale
Main Ingredients
- 3 cups potatoes, cut into chunks and boiled
- 1 lb smoked sausage, cut in half lengthwise, then sliced
Cheese Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1/2 lb Velveeta cheese, cut into pieces
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Combine potatoes and sausage: In a well-greased 9×13-inch baking dish, mix together the boiled potato chunks and sliced smoked sausage evenly.
- Make the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for about 1 minute to form a smooth roux.
- Add milk and seasonings: Gradually stir in the milk to the roux, whisking to keep the mixture smooth. Add salt, black pepper, and the Velveeta cheese pieces. Stir continuously until the Velveeta has melted completely and the sauce is creamy and smooth.
- Combine cheese sauce with potatoes and sausage: Pour the cheese sauce over the potatoes and smoked sausage in the baking dish and gently stir to coat everything evenly.
- Add topping: Sprinkle the shredded cheddar cheese and paprika evenly over the top of the casserole for added flavor and a beautiful finish.
- Bake: Place the casserole in the preheated oven and bake for 35 to 40 minutes, until the cheese is melted, bubbly, and golden on top.
- Rest and serve: Remove the casserole from the oven and let it sit for 10 minutes before serving to allow flavors to meld and the casserole to set.
- Enjoy: Serve warm and enjoy this comforting, cheesy potato and sausage casserole!
Notes
- Boiling the potatoes before baking ensures they are fully cooked and tender in the casserole.
- You can substitute Velveeta with processed cheese or a mix of cream cheese and cheddar for different flavor profiles.
- For extra crispiness, broil the casserole for the last 2-3 minutes, watching carefully to avoid burning.
- Smoked sausage can be swapped with kielbasa or andouille sausage for varying smoky flavors.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving (about 1/6th of casserole)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
