• 1 package slightly frozen hot dogs

• 5-7 medium size potatoes (any variety), boiled, cooled and cut up into bite size pieces

Roux:

• 1 tablespoon butter
• 1 tablespoon flour
• 2 cups milk
• 1 1/2 cups cheddar cheese, shredded or grated
• 1 1/2 tablespoons onion, minced
• Salt and pepper to taste

Garnish: 2 tablespoons parsley, finely chopped

Method

Preheat oven to 350°F.  Cut hot dogs into bite size pieces.  Mix hot dogs and potatoes in a lightly buttered 9x13 casserole dish. 

Roux: Melt butter in a sauce pan over medium heat.  Using a whisk, stir in flour.  Whisk to form a paste. Continuing to whisk, add the milk.  When blended, whisk in cheese, then minced onion, salt and pepper.

Pour roux over hot dogs and potatoes. Cover with aluminum foil and bake for 45 minutes in preheated oven with foil on.  Remove foil and cook another 15 minutes. 

Sprinkle with parsley and then serve.

Serves: 4 -6

Contributor: Pat Ciesla

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