Frankentaters

This is the kind of budget-friendly, no-fuss dinner that kids demolish and adults secretly enjoy too. Thin-sliced potatoes and turkey hot dogs get layered in a buttered skillet with a dusting of flour, then simmered in milk until everything is tender and the sauce turns thick and creamy on its own.

The flour between the layers is what builds the sauce. As the milk simmers, the flour thickens it into a light bechamel-style coating without any separate roux or sauce-making. Uncovering the skillet for the last seven minutes lets the sauce reduce and concentrate.

Six ingredients, one pan, no oven. This is stovetop scalloped potatoes with hot dogs folded in, and it’s ready in under 45 minutes.

Kitchen Tips

• Slice the potatoes to a uniform ⅛-inch thickness. Thick slices won’t cook through in 20 minutes and you’ll end up with crunchy centers.
• Don’t skip the uncovered simmer at the end. That final 7 minutes is what turns the thin milk into a clingy sauce.
• Use a nonstick skillet as directed. The milk-flour mixture scorches easily in stainless steel.
• Start over high heat to bring the milk to a simmer quickly, then drop to medium-low right away.

Variations

• Use regular beef or pork hot dogs instead of turkey for a richer flavor.
• Stir in a handful of shredded cheddar after removing from heat for a cheesy version.
• Layer in some frozen peas or corn for a one-pan dinner with built-in vegetables.