My daughter made this last night for dinner. We loved it. It's creamy, cheesy and delicious. My only complaint is the potatoes were overcooked. I think boiling them is unnecessary. One reviewer suggested that it might be good made with frozen hash brown. Made me think it would be good made with tater tots. Will try that next time. Also, the cheese sauce would make a great mac & cheese. Update to my original review: I made this last night to take to a friends' house for Halloween dinner. I made it with tater tots instead of boiled potatoes. I baked frozen tater tots and then mixed them with the cooked sausage. I made the sauce using the classic roux technique instead of adding everything at once. One other big change I made was substituting Gouda for the Velveeta. I am not a big fan of Velveeta. The texture of the tater tots was more interesting than boiled potatoes. The Gouda was a great balance mixed with the sharp cheddar. Last night someone suggested that it would be great with andouille sausage. Can't wait to make it again.
I've made this a few times now with the smoked sausage and it's a big hit at our house! However, I have adjusted this a bit after following the original recipe the first time. I double the potatoes and cook red and yellow peppers and onion with the sausage. Great flavor with the peppers and onions, but even without it is delicious comfort food! Plan to try it with ham next time.
This definitely needs onion! If I make this again (doubtful), I would have to add onion to the smoked sausage while browning and do something about the sauce - I found it to taste of flour. Maybe cut back to 3.5 tbsp. flour and use all cheddar cheese as someone else suggested. That sauce was just too bland.
I love this recipe. A little pricey due to the velveeta but awesome. I added garlic sauce to the meat (which was wild hog sausage). Instead of dicing the potatoes, I cut them scalloped style. Next time we're going to try layering the ingredients.
This is amazing. I love anything smoky, so I was sold on the recipe. I threw in a chopped leek and a red bell pepper when I browned the sausage. I boiled my potatoes but left them fairly firm, and I used freshly shredded cheddar cheese instead of Velveeta. (I'm not a huge fan of Velveeta.) I made a white sauce first, and then I threw the cheese in after it was nice and hot, so I didn't have any melting problems. I also used Penzeys Smoky 4/S Special Seasoned Sea Salt in place of regular salt, and put smoked paprika on top. This is definitely not health food, but it used everything I already had on hand, and it's delicious!
Yum!!! Used Cheez Whiz instead of Velveeta and added some chopped onion. Husband also loved it. Served it with fresh garden green beans on the side but will try adding broccoli directly to it next time as there's a lot of extra sauce.
I made this over the weekend and brought it in for lunch each day. It got better as it aged! It was loaded with lots of good ingredients, but I found the cheese sauce to be bland... maybe some garlic powder would help. I should have cut my potatoes a little smaller so they were a more evenly distributed - I'm thinking 1/2 inch squares (hash brown size)
this was fabulously cheesy. If we were younger it would be a "good" dinner. But for us, a little less velveeta and a little more shredded cheeses would likely be in order. Will save this one for the grandchildren.
This was delicious and the kids even liked it. I did use frozen diced hashbrowns just threw the sausage and potatoes in the skillet and cooked them. I also just used shredded cheddar instead of velveta. It was more time and cost effective and turned out great.
So yummy! Made this to take to a celebration of life event.