° 3 cups Idaho potatoes, peeled, boiled, and cubed when cool, approx. 1 pound
° 4 tablespoons of butter
° 4 tablespoons of flour
.2 c of milk
° 1/2 teaspoon salt
° 1/4 teaspoon pepper
Half a kilo Velveta cheese
° 1/2 cup shredded sharp cheddar cheese
1 pound skinless smoked sausage
° 1/8 teaspoon paprika
Cut the skinless dough in half, lengthwise, then cut it into 1/2-inch radius pieces. Cooking in a cast iron skillet for 15 min, stirring frequently, to light brown.
Meanwhile, putting cooking potatoes, cut into cubes, in a 2-quart saucepan. Add the cooked meat and stir gently.
Combine all remaining ingredients (except grated cheddar cheese and sweet pepper) in a saucepan over medium heat until hot, melted, and smooth. (Use a whisk and stir constantly).
Pour the white cheese sauce over the potatoes and meat. Sprinkle grated sharp cheddar cheese on top, then sprinkle paprika evenly on top.