Peel and cube the Russet potatoes. Bring a pot of salted water to a boil and add the potatoes. Boil until soft but not mushy, about 10-15 minutes. Drain and set aside.

In a large skillet over medium-low heat, drizzle in 1 to 2 tablespoons of olive oil. Add the sliced smoked sausage and sauté until golden and fragrant.

Lightly spray a 9x13-inch baking dish with non-stick cooking spray.

Combine the cooked sausage with the cubed potatoes in the prepared baking dish and gently stir to mix.

In the same skillet, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for about a minute. Gradually add the half & half or milk, whisking constantly until thickened.

Stir in the Velveeta cheese, smoked paprika, salt, and pepper until the cheese is fully melted.

Pour the cheese sauce over the potato and sausage mixture, ensuring it’s evenly covered.

Sprinkle the shredded sharp cheddar cheese on top.

Preheat your oven to 350°F. Bake the casserole for 35-45 minutes until the top is golden brown and everything is fork-tender.

Let it cool for a few minutes before serving.