Ingredients
3 cups boiling, peeled potatoes that have been chopped while cool
Four tablespoons of butter
Four teaspoons of flour
two glasses of milk
Half a teaspoon of salt
1/4 tsp pepper
Cubed half a kilogram of Velveta cheese
Shredded half a cup of strong cheddar cheese
One-pound smoked sausage without skin
1/8 tsp paprika
Preparation
Sexless smoked sausage should be split lengthwise in half, then into ½-inch “half moon” pieces. Cook, turning often, for approximately 15 minutes in a cast-iron pan until slightly browned.
As this is going on, transfer the cooked and chopped potatoes to a 2-quart saucepan. Add cooked meat and stir until well combined.
In a skillet over medium heat, blend all ingredients (excluding paprika and cheddar cheese shreds) until heated, melted, and tender. (Use a whisk and stir continuously as well).
Cover the meat and potatoes with the white cheese sauce. Next equally distribute the shredded sharp cheddar cheese and paprika over the top.
Bake for 35 to 45 minutes at 350°F in a preheated oven, or until the tops are golden brown.
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