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Au Gratin Potatoes and Franks casserole (7/26/2013)

Au Gratin Potatoes and Franks


2 tablespoons of butter
¼ cup all-purpose flour
1 ¼ cups milk
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
1 cup Cheddar Cheese, shredded
1 cup Mozzarella Cheese, shredded
1 onion, chopped
3-4 medium baking potatoes, sliced thin or cubed
8 hot dogs, cut in 1-inch pieces
10 oz. frozen peas and carrots (or your favorite veggie)
½ cup plain dried bread crumbs
2 tablespoons butter, melted


Cook potatoes and onions in a pot of boiling water, until just tender (do not overcook). Drain and set aside to cool.


Make a sauce by melting the butter in a saucepan over medium heat and mixing in the flour gradually, while stirring constantly. Mix in the milk gradually, again, stirring constantly until smooth. Stir until it thickens. Add seasonings and shredded cheddar and mozzarella cheese, stir until cheese melts.


Coat a 2-quart casserole dish with cooking spray, and some of the cheese sauce to the bottom of dish and spread around. Add a layer of potatoes, then half of the hot dog pieces, and, half of the vegetables. Add another layer of the cheese sauce, potatoes, hot dogs, and vegetables, add another layer of potatoes and top with remaining cheese sauce. Bake, uncovered at 350-degrees F for 45 minutes or until heated through.


While casserole is baking, melt 2 tablespoons of butter in a bowl, then add dried bread crumbs and mix. After casserole has baked 45 minutes, remove from oven and top with bread crumb mixture. Return to oven and bake another 10-15 minutes, or until bubbly and topping is browned. Remove, let rest 10 minutes and serve.


 

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