Loaded Scalloped Potatoes (with Franks)

Ingredients

• 2.27 kg (5 lb)golden potatoes (about 12 medium)
• 425 g (15 oz)hot dogs
• ½onion, diced
• 30 ml (2 tbsp)oil, for frying the onion
• 57 g (4 tbsp)butter
• 42 g (⅓ cup)plain flour
• 2¼ tspsalt
• ½ tspground black pepper
• 830 ml (3½ cups)whole milk
• 240 ml (1 cup)double cream
• about 113 g (1 cup)grated Cheddar cheese
• 120 ml (½ cup)water

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Slice the potatoes

   Peel and wash the potatoes, then cut them into slices about 6 mm (¼ inch) thick. Put them in a large bowl and set aside.

3. 3

   Brown the hot dogs

   Cut the hot dogs diagonally into slices and grill them until nicely browned. Set aside.

4. 4

   Cook the onion

   In a medium saucepan, sauté the diced onion in 30 ml (2 tbsp) oil until tender, about 5 minutes.

5. 5

   Make the sauce

   Add the butter and melt it over a medium heat. Whisk in the flour until bubbly, then slowly pour in the milk and cream, whisking until the sauce thickens slightly.

6. 6

   Combine the filling

   Turn off the heat and take the saucepan off the hob. Add the Cheddar and whisk until melted, then stir in the hot dogs. Pour the sauce over the potatoes and toss to coat.

7. 7

   Bake the casserole

   Coat a 33 by 23 cm (13 by 9 inch) baking dish with cooking spray and pour 120 ml (½ cup) water into the bottom. Add the potato mixture and bake covered for 2½ hours. Uncover, sprinkle with 2 cups of Cheddar, then bake uncovered for another 10–15 minutes.

8. 8

   Add the garnish

   If desired, finish with bacon bits and sliced spring onions.

What are scalloped potatoes?

Scalloped potatoes are thinly sliced potatoes baked in a creamy sauce, a familiar American casserole-style side that can also make a substantial main. This version adds browned hot dogs for a savoury, hearty twist.

The flour-thickened milk and cream sauce coats the potato slices, while the long covered bake gives them time to soften. The method then adds a brief uncovered finish for the cheese topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 467 calories, 15g protein, 49g carbs, 25g fat.

The potatoes and flour provide most of the carbohydrates, while the hot dogs contribute protein and some fat. Butter, cream, milk and cheese add much of the remaining fat, and the hot dogs and added salt contribute sodium. Pair a portion with a generous serving of vegetables or salad for a more balanced plate.

Choosing the ingredients

Potatoes: Golden potatoes are described in the recipe; slice them evenly so they cook at a similar rate. The stated quantity is about 2.27 kg (5 lb).

Hot dogs: Browning the diagonal slices before adding them gives them colour and helps keep them distinct in the creamy casserole.

Dairy: Whole milk, cream, butter and Cheddar make a rich sauce. The listed ingredient quantity is 1 cup of Cheddar, while the method also calls for 2 cups on top.

Getting a smooth sauce

Roux: Once the butter has melted, whisk in the flour until bubbly before adding the liquid. This helps distribute the flour through the sauce.

Milk and cream: Pour them in gradually while whisking, and stop when the sauce has thickened slightly. Take the pan off the heat before adding the cheese so it can melt into the sauce.

Slicing and layering

Even slices: Aim for roughly 6 mm (¼ inch) thickness throughout. Much thicker slices may need longer to become tender.

Coating: Toss the potatoes with the sauce until the slices are covered, then spread the mixture in the baking dish. The recipe adds water to the bottom of the dish before the potato mixture goes in.

Checking doneness

Covered bake: The recipe specifies 2½ hours at 180°C (350°F), followed by an uncovered finish. Keep the dish covered during the long first stage as directed.

Finish: Bake uncovered for 10–15 minutes after adding the topping. Check that the potatoes are tender before serving; if they are still firm, continue baking until they are.

Serving the casserole

The recipe suggests bacon bits and spring onions as an optional garnish. Their savoury and fresh flavours add contrast to the creamy potatoes.

Serve it with a crisp green salad or a simple vegetable side to balance the richness. Allow the casserole to settle briefly after baking so portions are easier to lift.

Recipe notes & tips

• Cut the potatoes to a consistent thickness so they cook evenly.
• Brown the hot dog slices before stirring them into the sauce.
• Whisk continuously as you add the milk and cream to keep the sauce smooth.
• Let the cheese melt off the heat rather than boiling the sauce after adding it.
• Use a dish deep enough to hold the potato mixture and its sauce without spilling.
• Check potato tenderness before taking the casserole out of the oven.

Variations

• Add spring onions: Scatter sliced spring onions over the finished casserole for a fresh garnish.
• Use bacon bits: Sprinkle bacon bits on top as suggested in the method.
• Change the cheese: Replace some or all of the Cheddar with another good-melting cheese.
• Add mustard: Whisk a little mustard into the sauce for a sharper savoury note.
• Include vegetables: Add cooked vegetables alongside the potatoes for a more varied casserole.

Common mistakes to avoid

• Uneven potato slices: Cut them to a similar thickness so they soften at the same rate.
• Lumpy sauce: Add the milk and cream gradually while whisking.
• Adding cheese over high heat: Remove the pan from the hob first so the cheese melts smoothly.
• Skipping the cover: Keep the dish covered during the long initial bake, as the method directs.
• Serving firm potatoes: Test a slice for tenderness and continue baking if needed.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat portions until piping hot throughout, in the oven or microwave; add a small splash of milk if the sauce has thickened.

Frequently asked questions