Description
Cheesy Potatoes with Smoked Sausage is a rich, creamy, and hearty casserole featuring tender potatoes, smoked sausage, and two types of cheese in a velvety sauce. It’s the perfect all-in-one meal for busy nights, potlucks, or weekend comfort food.
Ingredients
4 cups diced, peeled russet potatoes
1 teaspoon olive oil
1 (14-ounce) package smoked sausage, sliced
4 tablespoons butter
¼ cup all-purpose flour
2 cups half-and-half or milk
¼ teaspoon garlic powder
8 ounces Velveeta cheese, cubed
1 cup shredded sharp cheddar cheese
Salt and pepper, to taste
Instructions
Preheat your oven to 350 °F (about 175 °C). Lightly grease a 9‑inch square baking dish (or equivalent) to prevent sticking.
Place the diced, peeled russet potatoes into a pot of salted water. Bring to a boil, then simmer until they are just tender — not fully cooked, since they’ll continue cooking in the oven. You want them slightly underdone. Drain thoroughly to remove excess water, then transfer the potatoes into the greased baking dish.
Heat a large nonstick skillet over medium‑high heat. Add the olive oil and the sliced smoked sausage. Cook until the sausage is nicely browned. This step adds caramelization and flavor. Once browned, transfer the sausage pieces into the baking dish on top of the potatoes.
Wipe the skillet clean. Over medium heat, melt the butter. Stir in the flour to make a roux, cooking and stirring for about 1 minute so it loses the raw flour taste.
Gradually whisk in the half‑and‑half (or milk), ensuring smooth consistency. Bring it close to simmering, stirring frequently. Add the garlic powder.
Reduce the heat to low, then stir in the cubed Velveeta until fully melted and integrated. Next, add half of the shredded sharp cheddar, stirring until it melts and the sauce is smooth. Taste and season with salt and pepper as needed.
Pour the cheese sauce over the potatoes and sausage in the baking dish, making sure everything is coated and the sauce seeps between the pieces. Sprinkle the remaining cheddar cheese evenly on top.
Bake for 25 to 30 minutes, or until the top is golden and the sauce is bubbling.
Let it rest 5 minutes before serving to settle.
Notes
Don’t overboil the potatoes — they will continue to cook in the oven.
For added flavor, use smoked paprika or cayenne in the cheese sauce.
This dish freezes well after baking. Reheat with a splash of milk.
Nutrition
- Serving Size: 1 portion
- Calories: 423 kcal
- Sugar: 3 g
- Carbohydrates: 30 g
- Protein: 15 g