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In a large skillet over medium-high heat, brown the sausage and optional chopped yellow onion. Drain off any fat. Add to a 6-quart slow cooker.
Meanwhile, thinly slice the baby gold potatoes. (See the second photo in the post for size; just under ⅛-inch thick.) Add to the slow cooker, along with paprika, Italian seasoning, garlic powder, and salt and pepper. (Season to taste with salt and pepper; I use ½ teaspoon salt and ¼ teaspoon pepper. You can always add more at the end if needed.)
Add in the beef broth. Stir everything together and cover the Crock-Pot.
Cook on high for 3–4 hours or low for 6–7 hours or until potatoes are tender. Once everything is finished cooking, taste and adjust salt and pepper to preference.
Add the freshly shredded cheese in an even layer over everything (or on individual serving plates—I like this way best!) and allow it to melt. Garnish if desired with fresh parsley.