Peeled and cubed russet potatoes; I used 3 cups (boiled until tender).

1 Pound.Of thinly sliced smoked sausage (boiled until tender)

4 Tbsp.Of butter.

4 Tbsp.Of flour.

2 Cups.Of half and half or milk.

Salt and pepper.

1/2 Pound.Of Velveeta cheese; cut into cubes.

1/2 Cup.Of grated sharp cheddar cheese.

1/4 Tsp.Of smoked paprika.

Sauté the sausages in a large pan with one to two tablespoons of olive oil over medium-low heat, flipping and stirring them often until they have developed a touch of color.

Spray a baking dish that is 9 inches by 13 inches with non-stick cooking spray. When the potatoes and sausage have been cooked, transfer them to a baking dish and toss them together until they are uniformly spread.

After bringing the temperature down to medium, add the butter to the pan. Once it has melted, stir in the flour with a whisk. To get rid of the taste of the flour, let it cook for about a minute while whisking it constantly.

While whisking constantly, gradually add the half-and-half, a quarter to a half cup at a time, until it is completely incorporated. Cook until the mixture has thickened.

Add the Velveeta, the paprika, the salt, and the pepper, and stir periodically until the Velveeta has melted completely and the sauce is smooth.

Spread the cheese sauce out equally over the meat and potatoes. The top should be covered with shredded cheese in equal layers.

Bake at 350 degrees for 35 to 45 minutes, or until potatoes are soft when pierced with a fork and the top of the casserole is browned.