Scalloped Potato and Hot Dog Casserole
Transform dinnertime with this comforting and nostalgic Scalloped Potato and Hot Dog Casserole, an easy-to-make dish that’s perfect for busy weeknights or casual family gatherings. This crowd-pleaser layers thinly sliced russet potatoes and hearty hot dogs with a rich, creamy cheddar cheese sauce, all baked to golden-bubbly perfection. Seasoned with garlic powder, paprika, and black pepper, this casserole boasts a savory depth of flavor that adults and kids alike will adore. Ready in just over an hour, this budget-friendly recipe offers a wholesome twist on classic comfort food. Serve it as a standalone entrée or pair it with a fresh green salad to round out the meal!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 Hot dogs
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick cooking spray and set aside.
Peel the potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or mandoline. Set the sliced potatoes aside in a bowl of cold water to prevent browning.
Cut the hot dogs into 1/4-inch slices and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture for 3-5 minutes, stirring constantly, until it thickens into a creamy sauce.
Reduce the heat to low, then stir in the shredded cheddar cheese, salt, black pepper, garlic powder, and paprika. Mix until the cheese is melted and the sauce is smooth. Remove from heat.
Drain and pat the potato slices dry with a clean kitchen towel.
Layer one-third of the potato slices in the bottom of the prepared baking dish. Top with one-third of the hot dog slices, then pour one-third of the cheese sauce over the top. Repeat this process two more times, ensuring the final layer is topped with sauce.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden and bubbly.
Allow the casserole to rest for 10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
3518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 6877 mg | 299% | |
| Total Carbohydrate | 321.9 g | 117% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 40.7 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2491 mg | 192% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 7812 mg | 166% | |
*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.
