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Cheesy Smoked Sausage and Potato Casserole

This cheesy smoked sausage and potato casserole is pure comfort in a baking dish, combining tender potatoes, smoky sausage, and a creamy cheese sauce for a rich, satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups peeled, cubed Russet potatoes boiled until soft but not mushy
  • 1 lb smoked sausage thinly sliced
  • 1-2 tbsp olive oil for browning the sausage
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups half-and-half or milk
  • Salt and pepper to taste
  • 1/2 lb Velveeta cubed
  • 1/4 tsp smoked paprika
  • 1/2 cup shredded sharp cheddar

Method
 

Preparation
  1. Start by heating the olive oil in a large skillet over medium-low heat. Add the sliced smoked sausage and cook it slowly, flipping and stirring often, until it is lightly browned.
  2. Grease a 9x13-inch baking dish with nonstick spray. Then add the boiled potatoes and browned sausage to the dish and mix them gently, being careful not to mash the potatoes.
Making the Cheese Sauce
  1. Raise the skillet heat to medium and melt the butter. Whisk in the flour and cook it for about 1 minute.
  2. Slowly whisk in the half-and-half, adding it 1/4 to 1/2 cup at a time until the sauce thickens and looks smooth.
  3. Stir in the Velveeta, smoked paprika, salt, and pepper. Continue stirring until the cheese melts fully and the sauce turns silky.
Baking
  1. Pour the cheese sauce over the potatoes and sausage in the baking dish. Then sprinkle the shredded sharp cheddar over the top.
  2. Bake at 350°F for 35 to 45 minutes, or until the potatoes are fork-tender and the top is golden brown.
Serving
  1. Let the casserole rest for a few minutes after baking. Then spoon it onto plates and serve while it is warm and creamy.

Notes

This casserole works well on busy nights, chilly evenings, and is great for potlucks and family gatherings. It travels well and reheats nicely. Store in the refrigerator for up to 4 days, or freeze for up to 2 months.