Cheese, Potato also Sausage Casserole


°3 c peeled and cube russet potatoes, boiled to tender but not mushy.
°1 lb thinly sliced ​​smoked sausages*, boiled until tender but not mushy
°4 tablespoons of butter
°4 tablespoons of flour
°2 cups half and half or milk
°Salt and pepper to taste
°1/2 lb Velveeta cheese
°1/2 c grated sharp cheddar cheese
°1/4 tsp paprika

* Methods

 In a large skillet over medium-low heat, sauté the sausages with 1-2 tbsp olive oil, turning and stirring until lightly browned.
Lightly spray a 9×13″ baking dish with nonstick cooking spray. Transfer cooked potatoes and sausage to baking dish, stirring until evenly distributed.
Increase the heat to medium and add the butter to the skillet. When melted, stir in the flour. Cooking for about a mn, whisking, to removing flour taste. Slowly adding half and half, 1/4-1/2 c at a time, whisk until equally incorporated. Continue cook to thickened.
Stirring in Velveeta, paprika, salt & pepper, stir occasionally until totally melt and sauce is smooth.
Pour cheese sauce equally over potatoes & meat. Sprinkle grated cheese evenly on top.
Bake at 350 degrees for 35 to 45 minutes, or until potatoes are fork tender and casserole is golden brown on top.

Enjoy !