Editors' Pick
Frank and Potato Bake
photo by Robin and Sue
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- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 medium potatoes, cooked, peeled and sliced
- 4 -5 frankfurters, sliced
- 1⁄4 onion, finely chopped
- 1 tablespoon butter
- 1 tablespoon flour
- 1⁄2 teaspoon salt
- 2⁄3 cup milk
- 3⁄4 cup cheddar cheese, shredded
- 1 tablespoon parsley
- 2 teaspoons prepared mustard
directions
- In saucepan cook onion in butter till tender but not brown.
- Blend in flour and salt. Add milk all at once; cook and stir over medium heat till thickened and bubbly.
- Add cheese, stirring to melt.
- Stir in parsley and mustard.
- Fold in potatoes and Frankfurters.
- Place in a 1 quart casserole.
- Cover and bake at 350 degrees for about 35 minutes or till heated through.
- Prep time does not include cooking and cooling of the potatoes.
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Reviews
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Pretty good!
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Pretty good. A great cheese sauce. Nothing to write home about but good way to use hot dogs.
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It was good but I should have added a bit more liquid to it.
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This is a easy filling dinner. It is also kid friendly.
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This is a homemade version of one of my husband's favorite meals.....au gratin boxed potatoes with sausage cooked in the oven. He liked it and I thought it was okay so I'm sure I will make this again.
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Tweaks
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Made this for tonights dinner but since I didn't have hots dogs, I used Kielbasa and there is no yellow mustard in my house so I used Dijon. It came out so good with these two changes. Yum!! Thanks for a good starter recipe that can be changed to go from ordinary to WOW!!
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This was such a wonderful quick meal to put together. I used Polish sausage in place of the frankfurters because of personal taste, added a little hot red pepper flakes to spice it up some and served the mustard on the side and we loved it. thanks Lori Mama for a great dinner.
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Good comfort food, very easy to make. I used low fat cheddar cheese, low fat milk and olive oil spread instead of butter. I also added a little black pepper. It made a nice dinner after a busy day at work.
RECIPE SUBMITTED BY
I cook therefore I am.
