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Delicious warm cheesy potato sausage casserole in a baking dish

Cheese, Potato, and Smoked Sausage Casserole

A hearty and filling casserole that combines creamy cheese, tender potatoes, and smoky sausage for a comforting meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 3 cups potatoes (cut into chunks and boiled) Use waxy potatoes to help retain shape.
  • 1 lb smoked sausage (halved lengthwise and sliced) Slice thin for quick browning.
For the Cheese Sauce
  • 4 tbsp butter Use unsalted butter to control salt.
  • 4 tbsp all-purpose flour
  • 2 cups milk
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ lb Velveeta cheese (cut into pieces)
  • ½ cup shredded cheddar cheese Shred fresh for a meltier texture.
  • ⅛ tsp paprika

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Combine boiled potato chunks and sliced smoked sausage in the greased dish. Toss gently so they sit evenly.
Making the Cheese Sauce
  1. Melt the 4 tbsp butter in a saucepan over medium heat, whisk in 4 tbsp flour, and cook for 1 minute until it smells nutty.
  2. Slowly add 2 cups milk while whisking until the sauce thickens and forms ribbons.
  3. Lower the heat and add Velveeta pieces; stir until the sauce is smooth and glossy.
  4. Add ½ tsp salt, ¼ tsp black pepper, and ⅛ tsp paprika. Taste and adjust seasoning.
Assembly and Baking
  1. Pour the cheese sauce evenly over the potatoes and sausage. Press pieces down so everything is nestled into the sauce.
  2. Sprinkle the ½ cup shredded cheddar across the top.
  3. Bake in the oven for 25–30 minutes until bubbling and the edges turn golden. Let it rest for 5–10 minutes before serving.

Notes

For a time-saver, boil potatoes the night before and refrigerate; assemble quickly the next day. If the sauce is too thin, simmer for 2–3 minutes longer or whisk in 1 tbsp of flour slurry. Consider adding a teaspoon of Dijon or smoked paprika for deeper flavor.