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