Ingredients
- 3 cups red potatoes, peeled, boiled and cut into cubes ( about 1 pound )
- 4 tablespoons butter or margarine
- 4 tablespoons flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lb Velveeta cheese- cut into chunks
- 1/2 cup sharp cheddar cheese, shredded
- 1 lb skinless smoked sausage – I used natural casing hotdogs
- 1/4 teaspoon paprika
Details
Servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 35mins
Cost Average budget
Preparation
Step 1
Cut smoked sausage in half, lengthwise, and then chop into ½ to 1 to inch pieces.
Step 2
Cook in a frying pan for about 15 minutes, turning frequently to lightly brown.
Step 3
Place cooked diced potatoes in 2 quart casserole.
Step 4
Add the smoked sausage and gently mix it.
Step 5
Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. Stirring constantly.
Step 6
Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
Step 7
Bake in preheated oven at 350°F for 35-45 minutes until golden brown.
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Chef Tips and Tricks
Let your artistic side out with these easy Pollock-inspired smashed potatoes!
Method
- Boil the desired amount of small potatoes until tender.
- Spread on a lined baking tray, flatten slightly using a cup or jar. Don't over-flatten them!
- Sprinkle liberally with shredded cheese and Parmesan.
- Top with bacon slices approximately the same size as the potatoes.
- Drizzle liberally with balsamic vinegar.
- Place in oven, under the grill for 15 min at 375°F until the cheese is melted and the bacon is crispy.
- Enjoy!
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