Step 1

Preheat oven to 350 degrees F. Lightly spray a 1-1.5 quart baking dish. A 9-inch square would probably be good too.

Step 2

Brown sausage and onion in a large skillet over medium heat. Drain sausage well. Set aside in a large bowl. Add the shredded potatoes to this bowl as well

Step 3

In a large saucepan, melt the butter over medium. Whisk in the flour until you have a smooth paste. Cook until this bubbles and cook for about 1 minute.

Step 4

Gradually add the milk and chicken stock, whisking constantly so no lumps form. Cook until sauce begins to thicken and starts to bubble around the edge of the pan.

Step 5

Add the Velveeta and reduce heat to low. Stir constantly until the Velveeta is melted.

Step 6

Pour the sauce over the sausage/potato combination in the bowl—the amount of sauce you use it up to you. I used it all because I wanted it creamy. The consistency will be the same cooked as before, so let your eye—and your taste—be your guide. Mix well and turn into prepared pan.

Step 7

Sprinkle top with Panko crumbs if using.

Step 8

Bake at 350 degrees F for 45-60 minutes.

Step 9

Recipe may be doubled to serve 4.