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Preheat the oven to 350*.
Parboil the potatoes. They can be left unpeeled if you choose. Do not fully cook as they will get mushy.
Saute the sliced smoked sausage lightly in a skillet, using 1 tbsp of Olive Oil.
Lightly spray a 9×13 baking dish with non-stick spray.
Place the cooked potatoes and the sausage into the dish, stirring just enough to mix evenly.
Add butter to the skillet and allow it to melt, stir in the flour and stir to blend.
Slowly add in the half and half or the milk and whisk it together. This helps get rid of the flour taste.
Continue to cook until it thickens, continuously whisking.
Stir in the Velveeta cubes and the salt and pepper, stirring until this cheese is melted and the mix is smooth.
Pour the cheese sauce evenly over the potatoes and meat.
Sprinkle the shredded cheese over the top evenly.
Bake for 35 to 45 minutes until the dish is golden brown on the top and the potatoes are tender.