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Scalloped Potatoes 'n' Franks Recipe

"This kid-pleasing combination was requested often when our children were young," assures Sandra Scheirer of Mertztown, Pennsylvania. "Now that they're grown, they like to make it for their families because it doesn't require any fancy ingredients."

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Scalloped Potatoes 'n' Franks Recipe

Prep: 25 min. Bake: 1 hour 40 min.

Yield: 4-6 Servings

25 100 125

Ingredients

2 tablespoons chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded Swiss cheese
2 tablespoons minced fresh parsley
5 medium potatoes, peeled and thinly sliced
8 hot dogs, halved and sliced

Directions

In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add parsley.
Place half of the potatoes in a greased 2-qt. baking dish; top with half of the sauce. Arrange hot dogs over the sauce. Top with remaining potatoes and sauce.
Cover and bake at 350° for 1-1/2 hours or until bubbly and potatoes are tender. Uncover and bake 10 minutes longer or until lightly browned. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 488 calories, 32 g fat (16 g saturated fat), 76 mg cholesterol, 1,354 mg sodium, 34 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Scalloped Potatoes 'n' Franks in Quick Cooking November/December 1999, p19

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

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Reviewed on Mar. 08, 2012 by megilee

This has become my standard scalloped potato recipe. However, I found the original to be way too salty for my tastes, so I reduced the salt to 1/2 tsp. I also use cubed ham and cheddar cheese instead of hot dogs and swiss.

Reviewed on Dec. 17, 2011 by smilingtooo

Very easy and delicious. I served with a salad and it's a nice all in "one pot" clean up!

Reviewed on Sep. 23, 2010 by Classicrock

Hooray for hot dog bakes! I use at least 1/4 c of chopped onion, 5 to 6 ounces of swiss cheese, and 1 lb of hot dogs, only sliced (not halved). I use regular potatoes or red potatoes. -Lori in WI.