Loaded Scalloped Potatoes With Franks Recipes

LOADED SCALLOPED POTATOES WITH BACON, CHEDDAR & CHIVES

Steps:

• Position racks in upper and lower third of oven; preheat to 425 degrees F.
• Toss potatoes with oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
• Meanwhile, cook bacon in a large saucepan over medium heat, stirring frequently, until just crisp, about 3 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate. Add onion to the pan; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat.
• When the potatoes are done, remove them from the oven. Preheat the broiler.
• Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with 1/4 cup cheese and 2 tablespoons chives. Add the remaining potatoes, sauce and cheese. Top with the bacon. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes depending on your broiler. Let stand 10 minutes. Serve topped with the remaining 2 tablespoons chives.

LOADED SCALLOPED POTATOES (WITH FRANKS)

Steps:

• Preheat oven to 350 degrees F.
• Peel, wash and slice potatoes into 1/4" slices; place into a large bowl and set aside.
• Slice the hot dogs into diagonal slices and broil until nicely browned; set aside.
• In a medium sized saucepan sauté the diced onion in 2 tbsp of oil until tender (about 5min.)
• Add the butter and melt over medium heat. Then add the flour and whisk until bubbly. Slowly pour in the milk and cream, whisking until sauce slightly thickens.
• Turn off stove and remove saucepan from heat. Add in the cheddar cheese and whisk until melted. Then stir in the hot dogs and pour sauce over scalloped potatoes. Toss everything together.
• Spray a 13 by 9-inch baking dish with cooking spray and pour 1/2 cup of water onto the bottom. Add in the potato mixture and bake covered for 2 1/2 hours. Then uncover; sprinkle 2 cups of cheddar cheese and bake opened for another 10-15 minutes.
• Garnish with bacon bits and scallions, if desired.

FULLY LOADED SCALLOPED POTATOES

Steps:

• Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.
• Heat oven to 350°F. Crumble bacon; reserve 1/4 cup. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 Tbsp. chives; stir to evenly coat potatoes.
• Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
• Bake 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.

SCALLOPED POTATOES 'N' FRANKS

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add parsley. , Place half of the potatoes in a greased 2-qt. baking dish; top with half of the sauce. Arrange hot dogs over the sauce. Top with remaining potatoes and sauce. , Cover and bake at 350° for 1-1/2 hours or until bubbly and potatoes are tender. Uncover and bake 10 minutes longer or until lightly browned.

EASY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
• Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.

LOADED SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F.
• Generously butter a 3-quart casserole dish.
• Cook the bacon until crispy, reserving 2 tablespoons of the drippings. Drain and crumble.
• Place the butter and bacon drippings in a large microwave-safe dish (I use a 1-quart pyrex measuring cup). Microwave on high until butter is melted.
• Stir in flour and whisk until smooth. Microwave on high for 2 minute, stopping half way through to stir. Slowly whisk in the hot milk. Return to microwave and cook for two or three more minutes on high, stirring occasionally, until mixture thickens slightly. Stir in salt, cayenne, and nutmeg.
• Spread a third of the sliced potatoes evenly in the bottom of the buttered casserole dish. Sprinkle evenly with a third of the cheese, 1/3 cup green onions, and a third of the crumbled bacon. Spread evenly with a third of the sauce. Repeat to make 3 layers, except do not put cheese on the top layer.
• Cover tightly with foil and bake for 1 hour or until potatoes are tender.
• Remove foil and sprinkle remaining cheese on top. Bake until cheese is bubbly.
• Let sit 10 to 15 minutes before serving.