• 3 cups peeled, cubed Russet potatoes: Boil until soft but not mushy.
• 1 lb smoked sausage: Thinly sliced.
• 4 tbsp butter: For the sauce.
• 4 tbsp flour: To thicken the sauce.
• 2 cups half & half or milk: For the creamy base.
• Salt & pepper: To taste.
• 1/2 lb Velveeta cheese: Cubed.
• 1/2 cup shredded sharp cheddar cheese: For topping.
• 1/4 tsp smoked paprika: For added flavor.
• Optional: 1-2 tbsp olive oil: For sautéing the sausage.
• Optional: Non-stick cooking spray: To prepare the baking dish.