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Scalloped Potatoes and Franks
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2
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2
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2
1
2
cups thinly sliced potatoes
1/4 cups thinly, sliced onions
teaspoons salt
pound frankfurters
tablespoons flour
teaspoon salt
tablespoons butter
(8 ounce) cans tomato sauce
/4 pound Cheddar cheese, cut into chunks
tablespoons chopped parsley
Cook potatoes and onions with 2 teaspoons salt in boiling water for 5 minutes. Drain. Slice franks; mix
potatoes, onions, franks, flour, salt, butter, 1 can of the tomato sauce, cheese and parsley together.
Spoon into 2−quart casserole. Pour remaining can of tomato sauce over. Bake for 35 minutes at 375
degrees F.
Makes 6 servings.
Scalloped Potatoes and Franks
312
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