Creamy Loaded Scalloped Potatoes with Franks: The Ultimate Comfort Food Casserole

Prepare to delight your taste buds with this incredible recipe for **Loaded Scalloped Potatoes with Franks**. Imagine tender, thinly sliced golden potatoes bathed in a rich, velvety cheddar cheese sauce, generously studded with savory, browned hot dogs. This casserole isn’t just a side dish; it’s a complete, heartwarming meal that delivers on flavor, comfort, and pure satisfaction. It’s the kind of dish that brings smiles to faces, making it an instant family favorite and a perfect choice for weeknight dinners or casual gatherings.

Why You’ll Love This Creamy Casserole

There are countless reasons why this particular scalloped potato casserole stands out from the rest. First and foremost is its unparalleled creaminess. Unlike some recipes that can result in dry or starchy potatoes, our method ensures every slice is perfectly cooked and coated in a luscious, smooth sauce. The addition of hot dogs (or franks, as they’re affectionately called) introduces a wonderfully savory, slightly smoky note that complements the rich potatoes and cheese beautifully. This unexpected pairing elevates a classic comfort food to new heights, making it approachable for even the pickiest eaters, especially children who adore hot dogs.

Beyond its delicious taste, this dish offers fantastic versatility. While hot dogs are an economical and popular choice, you can easily substitute them with other flavorful meats like savory sausage, crispy bacon bits, or hearty kielbasa to suit your preference or whatever you have on hand. The key to its success also lies in the choice of cheese: sharp cheddar melts down into an exquisitely creamy consistency, avoiding the stringiness that some other cheeses might develop. Plus, it reheats like a dream, maintaining its creamy texture and rich flavor, making it an excellent option for meal prep or enjoying satisfying leftovers throughout the week. Trust us, once you try this recipe, it will become a cherished part of your culinary repertoire.

Ingredients for Loaded Scalloped Potatoes:

Gathering your ingredients is the first step to creating this masterpiece. We’ve carefully selected components that ensure maximum flavor and optimal texture. Here’s what you’ll need:

5 lbs Golden Potatoes (about 12 medium sized potatoes)
1 (15oz) pkg Hot dogs
1/2 onion, diced
2 tbsp oil (for frying onion)
4 tbsp butter
1/3 cup all-purpose flour
2 1/4 tsp salt
1/2 tsp ground black pepper
3 1/2 cups whole milk
1 cup heavy cream
1 cup shredded cheddar cheese (for the sauce)
2 cups shredded cheddar cheese (for topping)
1/2 cup water

GARNISH (Optional)

Scallions, chopped
Bacon bits, crumbled

Ingredient Spotlight: Why These Choices Matter

Golden Potatoes: These potatoes are perfect for scalloped dishes because they hold their shape well when sliced thin, yet become incredibly tender and creamy during baking. Their slightly waxy texture prevents them from turning mushy, while still absorbing the rich cheese sauce beautifully. You can also use Yukon Golds or even Russets if you prefer, though Russets might yield a slightly softer texture.
Hot Dogs (Franks): Hot dogs are a fantastic, budget-friendly ingredient that adds a delightful savory and slightly smoky flavor. Slicing them diagonally and broiling them beforehand gives them a lovely browned exterior and a firmer texture that holds up well in the casserole. This also brings out their full flavor before mixing them into the sauce.
Cheddar Cheese: We specifically call for cheddar cheese because of its superior melting qualities. It blends seamlessly into the creamy sauce, creating a smooth, rich, and flavorful base without becoming stringy. For best results, shred your own cheese from a block; pre-shredded cheeses often contain anti-caking agents that can affect melt and texture.
Whole Milk & Heavy Cream: This combination is essential for achieving the ultimate creamy sauce. The whole milk provides a good base, while the heavy cream adds luxurious richness and a silky mouthfeel that cannot be replicated with lighter dairy options.
Onion: Sautéing diced onion provides an aromatic depth that forms the foundational flavor of the cheese sauce, complementing the potatoes and hot dogs without overpowering them.

How to Make Loaded Scalloped Potatoes:

Follow these detailed steps to create your mouthwatering loaded scalloped potato casserole:

Preheat Oven: Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature when your casserole is ready to bake, promoting even cooking.
Prepare Potatoes: Carefully peel and wash the golden potatoes. Using a mandoline slicer or a very sharp knife, slice them into uniform 1/4-inch thick rounds. Consistency in thickness is crucial for even cooking, so all potatoes become tender at the same time. Place the sliced potatoes into a large bowl and set aside.

Cook Hot Dogs: Slice the hot dogs into diagonal pieces, about 1/2-inch thick. Arrange them on a baking sheet and broil until they are nicely browned and slightly crispy. This step enhances their flavor and texture significantly. Once browned, set them aside.

Sauté Onion: In a medium-sized saucepan, heat 2 tablespoons of oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes tender and translucent. This forms the aromatic base for your cheese sauce.
Make the Roux: Add the butter to the saucepan with the sautéed onions and allow it to melt completely over medium heat. Once melted, sprinkle in the all-purpose flour. Whisk continuously for 1-2 minutes until the mixture (known as a roux) becomes bubbly and lightly golden. This roux will thicken your sauce.
Create the Creamy Sauce: Slowly pour in the whole milk and heavy cream, whisking constantly to prevent lumps. Continue to whisk as the sauce comes to a gentle simmer and begins to thicken, usually taking 5-7 minutes. It should be thick enough to coat the back of a spoon. Season with salt and ground black pepper.

Add Cheese and Hot Dogs: Turn off the stove and remove the saucepan from the heat. Stir in 1 cup of shredded cheddar cheese, whisking until it is completely melted and incorporated into the sauce. Then, gently fold in the browned hot dog slices.
Combine with Potatoes: Pour the creamy cheese and hot dog sauce over the sliced golden potatoes in the large bowl. Toss everything together thoroughly, ensuring all the potato slices are evenly coated with the rich sauce.

Bake the Casserole: Lightly spray a 13 by 9-inch baking dish with cooking spray. Pour 1/2 cup of water onto the bottom of the dish; this helps create steam, ensuring the potatoes cook through and become tender without drying out. Transfer the potato mixture into the prepared baking dish, spreading it evenly. Cover the dish tightly with aluminum foil and bake for 2 1/2 hours.
Final Cheese Layer & Bake: After 2 1/2 hours, carefully remove the foil. Sprinkle the remaining 2 cups of shredded cheddar cheese evenly over the top of the casserole. Return the uncovered dish to the oven and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the potatoes are fork-tender.
Rest and Serve: Once baked, remove the casserole from the oven and let it rest for about 10-15 minutes before serving. This allows the sauce to set and prevents it from being too runny when scooped. Garnish with chopped scallions and crumbled bacon bits, if desired, for an extra burst of flavor and color.

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Loaded Scalloped Potatoes (with Franks)

Prep Time:

20 minutes

Cook Time:

2 hours

45 minutes

Total Time:

3 hours

5 minutes

Servings:
12

Author:
Alyona’s Cooking

These scalloped potatoes are loaded with franks (hot dogs) and make one of the creamiest casseroles! Sliced golden potatoes are tossed in a creamy cheese sauce along with some sliced hot dogs creating one loaded with flavor and comforting meal.

Ingredients

5 lbs Golden Potatoes about 12 medium sized potatoes
1 15oz pkg Hot dogs
1/2 onion diced
2 tbsp oil for frying onion

Cheese Sauce:

4 tbsp butter
1/3 cup all-purpose flour
2 1/4 tsp salt
1/2 tsp ground black pepper
3 1/2 cups whole milk
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup water
2 cups shredded cheddar cheese for topping

For Garnish (Optional):

Scallions chopped
Bacon bits crumbled

Instructions

Preheat oven to 350 degrees F (175 C).
Peel, wash and slice potatoes into 1/4″ slices; place into a large bowl and set aside. Ensure slices are uniform for even cooking.
Slice the hot dogs into diagonal slices (about 1/2-inch thick). Place them on a baking sheet and broil until nicely browned and slightly crispy; set aside. This adds texture and deeper flavor.
In a medium-sized saucepan, sauté the diced onion in 2 tbsp of oil over medium heat until tender (about 5 minutes).
Add the butter to the saucepan and melt over medium heat. Then, add the flour and whisk continuously for 1-2 minutes until bubbly and lightly golden to create a roux. Slowly pour in the whole milk and heavy cream, whisking constantly to prevent lumps. Continue whisking until the sauce slightly thickens, about 5-7 minutes. Season with salt and ground black pepper.
Turn off the stove and remove the saucepan from heat. Add in 1 cup of shredded cheddar cheese and whisk until completely melted and smooth. Then, stir in the browned hot dog slices. Pour this creamy sauce over the sliced scalloped potatoes in the large bowl and toss everything together gently, ensuring all potatoes are well coated.
Spray a 13 by 9-inch baking dish with cooking spray. Pour 1/2 cup of water onto the bottom of the dish. Add in the potato mixture, spreading it evenly. Cover the dish tightly with aluminum foil and bake for 2 1/2 hours. After 2 1/2 hours, uncover the dish; sprinkle the remaining 2 cups of cheddar cheese evenly over the top and bake, uncovered, for another 10-15 minutes, or until the cheese is bubbly and golden, and the potatoes are tender.
Remove from oven and let the casserole rest for 10-15 minutes before serving. Garnish with chopped scallions and bacon bits, if desired.

Pro Tips for the Perfect Loaded Scalloped Potatoes

Uniform Slicing is Key: For perfectly cooked potatoes, aim for consistent 1/4-inch slices. A mandoline slicer is highly recommended for this to ensure even cooking and a beautiful presentation.
Prevent Sticking: The 1/2 cup of water at the bottom of the baking dish is not just for moisture; it also creates steam, helping prevent the bottom layer of potatoes from sticking and drying out. Ensure your dish is well-greased as well.
Achieve Ultimate Creaminess: Whisking the sauce constantly while adding milk and cream, and then melting the cheese off the heat, are crucial steps for a smooth, lump-free, and incredibly creamy sauce.
Don’t Rush the Bake: Scalloped potatoes need time in the oven for the potatoes to become tender and absorb the sauce. Baking it covered for most of the time is essential for this process.
Resting Period: Allow the casserole to rest for 10-15 minutes after baking. This helps the sauce set and prevents it from being too loose when you serve it.

Variations & Substitutions

This loaded scalloped potato recipe is wonderfully adaptable. Feel free to get creative with your additions:

Other Meats: Instead of hot dogs, consider browned ground beef, diced ham, cooked shredded chicken, spicy Italian sausage, or even a mix of crispy bacon and sausage.
Cheese Varieties: While cheddar is a must for its creamy melt, you can experiment with adding a touch of Gruyere for nutty depth, Monterey Jack for extra melt, or a sprinkle of Parmesan on top for a sharp finish.
Add Vegetables: Enhance the nutritional value and flavor with sautéed mushrooms, bell peppers, or a handful of fresh spinach folded into the sauce.
Spicy Kick: For those who love a bit of heat, a pinch of cayenne pepper or a dash of hot sauce in the cheese sauce can add an exciting twist.
Herbs: Fresh thyme, rosemary, or parsley can elevate the aromatic profile of the casserole. Stir them into the sauce or sprinkle as a garnish.

Serving Suggestions

This loaded scalloped potato casserole is substantial enough to be a standalone meal, but it also pairs wonderfully with a variety of simple sides. A crisp green salad with a light vinaigrette offers a refreshing contrast, while steamed green beans or roasted asparagus provide a healthy complement. For a heartier meal, serve it alongside grilled chicken, a juicy pork chop, or a simple steak.

Storage and Reheating

Leftovers of this casserole are just as delicious, if not more so, than the freshly baked dish. Store any remaining portions in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can place individual servings in the microwave until warmed through. For larger portions or to maintain a crispy top, reheat in an oven preheated to 300°F (150°C) for 20-30 minutes, or until bubbly and heated through, covering with foil if it starts to brown too much.

Frequently Asked Questions (FAQs)

Can I use different types of potatoes for scalloped potatoes?: Yes, while golden potatoes (like Yukon Golds) are highly recommended for their creamy texture and ability to hold shape, you can use Russet potatoes for a softer, fluffier result. Avoid very waxy potatoes like red potatoes, as they may not absorb the sauce as well.
Can I prepare this dish ahead of time?: Yes, you can assemble the casserole completely, including the sauce, potatoes, and hot dogs, and store it covered in the refrigerator for up to 24 hours before baking. If baking from cold, you might need to add an extra 15-30 minutes to the covered baking time.
Why did my cheese sauce curdle or become grainy?: This can happen if the sauce gets too hot after adding the cheese, or if you add cold cheese directly to a boiling hot sauce. Always remove the saucepan from the heat before stirring in the cheese, and whisk until just melted. Using freshly shredded block cheese instead of pre-shredded can also help prevent graininess, as pre-shredded varieties often contain anti-caking agents.
Is it possible to make this gluten-free?: Absolutely! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it contains xanthan gum) or use cornstarch (start with 2 tablespoons dissolved in a little cold milk before adding to the sauce) to create your roux or thicken the sauce.
Can I freeze this casserole?: While it’s possible, potatoes can sometimes become a bit mealy or develop a slightly altered texture after freezing and thawing, especially in a cream sauce. If you do choose to freeze it, bake it completely, let it cool, then wrap it tightly in foil and plastic wrap. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating in the oven.

Other yummy Potato recipes:

BEST Mashed Potatoes Recipe
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NOTE: My baking dish was about 3″ deep so you may need a bigger baking dish if using a less deeper dish when baking. Ensure your dish is large enough to contain all the delicious layers without overflowing during baking.