Frank and Potato Bake
Satisfy your comfort food cravings with this hearty Frank and Potato Bake, a family-friendly casserole that’s as easy to make as it is delicious. Layers of tender russet potatoes and smoky slices of frankfurters come together in a luscious homemade cheese sauce, seasoned with a hint of smoked paprika for a subtle depth of flavor. Topped with golden breadcrumbs and melted cheddar cheese, this baked dish boasts the perfect crunchy finish. Perfect for weeknight dinners or potlucks, it’s both budget-friendly and satisfying. Garnish with fresh parsley for a pop of color and serve warm for a comforting meal everyone will devour!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Shredded cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 6 pieces Frankfurters (hot dogs)
- 0.5 cup Breadcrumbs
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set aside in a bowl of water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until the mixture forms a smooth paste.
Gradually add the milk while whisking, bringing the mixture to a simmer. Cook for 4-5 minutes until the sauce thickens.
Remove the saucepan from the heat and stir in 1 1/2 cups of the shredded cheddar cheese. Reserve the remaining 1/2 cup for topping. Add salt, black pepper, and smoked paprika to the cheese sauce, and stir until smooth. Set aside.
Slice the frankfurters into 1/4-inch thick rounds.
Drain the potato slices and layer half of them evenly in the prepared baking dish. Add half of the frankfurter slices on top, then pour half of the cheese sauce over the layer.
Repeat with the remaining potatoes, frankfurters, and cheese sauce, spreading everything evenly.
Sprinkle the breadcrumbs and remaining 1/2 cup of shredded cheddar cheese over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are fork-tender.
Remove from the oven and let the bake rest for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.9 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 405 mg | 31% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
