Preheat oven to 350 degrees F.
Spray a 9 x 13 inch baking dish with non-stick cooking spray. Set aside.
In a medium sized 2 Quart pot, boil potatoes in water until tender, about 7 minutes. Do not overcook these. They should be tender but not mushy. Drain potatoes then place them in the prepared baking dish.
In a frying pan over medium heat, lightly brown sausage pieces with olive oil, about 5 minutes. Add browned sausages to the baking dish.
In the same frying pan, now with just the leftover oil, add flour and butter. Cook over medium-low heat until you no longer see the white of the flour.
Add in minced garlic, milk, heavy cream, ground cumin, garlic powder, salt, pepper and cheddar cheese soup. Stir together until simmering and sauce has thickened, about 3 to 4 minutes. Stir in shredded cheese. Remove from heat.
Pour sauce into pan with potatoes and sausage. Toss well to mix until all potatoes and sausages are coated in sauce.
Place in the oven and bake for 30 minutes.