Description
This Cheesy Potato & Smoked Sausage Casserole is a comforting, hearty dish featuring tender boiled Russet potatoes, savory browned smoked sausage, and a rich, creamy cheese sauce topped with melted sharp cheddar. Perfect for a family dinner, this casserole blends smoky, cheesy flavors with a velvety sauce baked to golden perfection.
Ingredients
Units
Scale
Potatoes and Sausage
- 3 cups peeled cubed Russet potatoes, boiled until soft but not mushy
- 1 lb smoked sausage, thinly sliced
Cheese Sauce
- 4 tbsp butter
- 4 tbsp flour
- 2 cups half &; half or milk
- 1/2 lb Velveeta cheese, cubed
- 1/2 cup shredded sharp cheddar cheese
- 1/4 tsp smoked paprika
- salt & pepper to taste
- 1-2 tbsp olive oil (for sautéing sausage)
Instructions
- Sauté the Sausage: In a large skillet over medium-low heat, heat 1-2 tablespoons of olive oil. Add the thinly sliced smoked sausage and cook, stirring and flipping occasionally, until they are browned slightly and flavorful.
- Prepare the Casserole Base: Lightly spray a 9×13″ baking dish with non-stick cooking spray. Transfer the cooked boiled potatoes and browned sausage into the dish, stirring gently just enough to distribute evenly.
- Make the Roux: Increase the skillet heat to medium. Add the butter and allow it to melt completely. Whisk in the flour and cook for about one minute, stirring constantly to remove the raw flour taste.
- Create the Cheese Sauce: Gradually add the half & half (or milk) in 1/4 to 1/2 cup increments, whisking constantly to incorporate smoothly. Continue cooking the sauce, whisking frequently, until it thickens to a creamy consistency.
- Add Cheese and Seasoning: Stir in the cubed Velveeta cheese, smoked paprika, salt, and pepper. Cook while stirring occasionally until the cheese fully melts and the sauce is smooth.
- Assemble: Pour the cheese sauce evenly over the potatoes and sausage in the casserole dish. Sprinkle the shredded sharp cheddar cheese evenly on top.
- Bake: Place the casserole in a preheated oven at 350°F (175°C). Bake for 35-45 minutes until the top is golden brown and the potatoes are fork tender.
Notes
- The recipe is adapted from Modern Day Moms.
- For extra smoky flavor, use smoked paprika as specified or add a dash of liquid smoke.
- Ensure potatoes are cooked until tender but not mushy to maintain texture in the casserole.
- Half & half will yield a richer sauce, but milk works for a lighter version.
- Can be prepared ahead by completing all steps up to baking and refrigerating; bake when ready to serve, adding extra baking time if baking from cold.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of casserole)
- Calories: 420
- Sugar: 5g
- Sodium: 1178mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 97mg
