Kids of all ages will love these satisfyingly creamy main-course potatoes. You can substitute 2 slices of processed cheese for the Cheddar.
- Portion size 4 servings
- 4 1/2 cups thinly sliced potatoes
- 1 1/2 cup thinly sliced onion
- 6 frankfurters sliced
- 2 tablespoons chopped fresh parsley
- 1/4 cup shredded Cheddar cheese
- 3 tablespoons margarine or butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- salt and pepper
In large saucepan of boiling salted water, cook potatoes and onions for 5 minutes; drain.
Conventional method: Sauce: Meanwhile, in separate saucepan, melt margarine over medium-high heat, stir in flour and cook for 1 minute. Gradually whisk in milk; cook, whisking constantly, for about 5 minutes or until boiling and thickened slightly. Season with salt and pepper to taste.
Microwave method: Sauce: Meanwhile, in 8-cup (2 L) measure, microwave margarine at High for 30 to 40 seconds or until melted. Stir in flour until smooth; gradually whisk in milk. Microwave at High for 5 to 8 minutes or until boiling and thickened slightly, whisking every 2 minutes. Season with salt and pepper to taste.
Both methods: Spread one-third of the potato mixture in greased 11- x 7-inch (2 L) baking dish. Top with half of the frankfurters and parsley. Pour one-third of the sauce over top. Repeat layering, ending with potato mixture. Pour remaining sauce over top; sprinkle with cheese. Bake in 400°F (200°C) oven for 30 to 35 minutes or until bubbly.