*Ingredients:
°three cups peeled and cubed russet potatoes
°1 lb thinly sliced smoked sausage
°four tablespoons of butter
°four tablespoons of flour
°2 cups 1/2 of and 1/2 of or milk
°Salt and pepper to taste
°half of lb Velveeta cheese, cubed
°half of cup grated sharp cheddar cheese
°1/four teaspoon smoked paprika
*Methods :
In a big skillet over medium-low heat, sauté the sausages with 1-2 tbsp olive oil, turning and stirring till gently browned.
Lightly spraying 9×13″ baking dish with non-stick cook spray. Transfer cooked potatoes and sausage to baking dish, stirring till calmly distributed.
Increase the warmth to medium and upload the butter to the skillet. When melted, stir withinside the flour. Cook for approximately a minute, whisking continuously, to get rid of the flour taste. Slowly upload 1/2 of and 1/2 of, 1/four-half of cup at a time, whisking continuously till calmly incorporated. Continue cooking till thickened.
Stir in Velveeta, paprika, salt and pepper, stirring on occasion till absolutely melted and sauce is smooth.
Pour cheese sauce calmly over potatoes and meat. Sprinkle grated cheese calmly on top.
Bake at 350 levels for 35 to forty five minutes, or till potatoes are fork soft and casserole is golden brown on top.
Enjoy !
