Ingredients
Scale
- 4 cups Idaho potatoes (peeled and cut into cubes).
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups of milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½lb Velveeta cheese (diced)
- ½ cup sharp cheddar cheese (shredded)
- 1lb skinless smoked sausage
- 1/8 teaspoon paprika
- 2 green onions (sliced)
Instructions
- Pre-heat the oven to 350 degrees. Place potatoes into a large saucepan; add enough water to cover the potatoes. Cover and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender (it could be less time or longer depending on the size of the potato cubes). Drain.
- Cut the sausage in half lengthwise and then chop it into ½ inch cuts. Cook in the frying pan for about 15 minutes to brown slightly. Lightly grease a 2-quart casserole dish. Add the cooked potatoes chunks to the casserole dish, and add the cooked sausage chunks, and toss lightly to combine.
- Melt butter in a large saucepan over medium heat, whisk in flour. Cook for 2-3 minutes while whisking. Slowly add milk, a little at a time while whisking constantly. Whisk until the mixture becomes thickened. Add cubed Velveeta and whisk until the sauce is smooth. Remove from heat. Season with salt and pepper and mix well.
- Pour the cheese sauce over the potatoes and sausage in the casserole dish. Sprinkle shredded cheddar cheese on top, and then sprinkle paprika on top of the cheese. Place into the oven and bake at 350 degrees for 35-45 minutes. Remove from the oven and top with green onions.