Potatoes & Hot Dogs Au Gratin

This casserole is pure family comfort food. Hot dogs, cubed potatoes, peas, and carrots baked in a homemade Velveeta cheese sauce that’s thick, creamy, and guaranteed to make kids ask for seconds.

The white sauce starts from scratch on the stovetop: butter, flour, and milk whisked together until thick, then Velveeta cubed and stirred in until it melts into a smooth, glossy cheese sauce. Velveeta melts more evenly than natural cheese here and gives the casserole that familiar, stretchy quality.

Boil the potatoes until just tender, not soft. They bake for another 45 minutes in the casserole and overcooked potatoes will turn to mush. You want cubes that hold their shape and absorb the cheese sauce without falling apart.

Kitchen Tips

• Stir the flour into the melted butter thoroughly before adding milk. This cooks out the raw flour taste and prevents lumps in your white sauce.
• Cut the hot dogs into even 1-inch pieces so they cook evenly throughout the casserole.
• Thaw the frozen peas and carrots before mixing in. Adding them frozen drops the sauce temperature and the casserole takes longer to heat through.

Variations

• Use smoked sausage or kielbasa instead of hot dogs for a more grown-up flavor.
• Top with buttered breadcrumbs before baking for a crispy, golden crust.
• Stir in a teaspoon of mustard powder to the cheese sauce for a sharper, tangier flavor.