Cheese Potato & Sausage


°3 C peel & cubed 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 & half or milk
°Salt & pepper to taste
 °1/2 lb Velveeta cheese, cube
°1/2 C sharp cheddar cheese
°1/4 tsp smoked 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 a minute, whisk constantly, to removing flour taste. Slowly adding milk , 1/4-1/2 cup at time, whisk constantly until equally incorporated. Keep cooking until thick.
Stirring in Velveeta, paprika, salt / pepper, stir occasionally to totally melt and sauce is smooth.
Pour cheese sauce 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.