3 cups potatoes, peeled, boiled, and diced while cool
4 teaspoons butter
4 teaspoons of flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 kilo of Velveeta cheese, cut into cubes
1/2 cup shredded sharp cheddar cheese
1 pound skinless smoked sausage
1/8 teaspoon paprika
Cut the skinless smoked sausage in half, lengthwise, then cut into ½ inch “half moon” pieces. Cook in a cast iron skillet for about 15 minutes, stirring frequently, to brown slightly.
Meanwhile, place the cooked and diced potatoes into a 2-quart saucepan. Add the cooked meat and stir gently.
Blend all remaining ingredients, except the shredded cheddar cheese and paprika, in a saucepan on heat until warm, melted, and soft. Use a whisk and stir constantly.
Pour the white cheese sauce over the potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, then evenly sprinkle paprika on top.
Bake in a preheated 350°F oven for 35-45 minutes (watch until golden brown on top).
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes | Servings: 8 servings
Kcal: 580 kcal