This post may contain affiliate links. See our Privacy Policy.
This easy casserole is a family favorite—simple, hearty, and surprisingly adaptable. Tender potatoes are briefly parboiled to speed up baking, then baked with sliced hot dogs and a creamy cheddar cheese sauce. It’s the kind of comfort food that brings everyone to the table, without breaking the bank.
It’s also a great clean-out-the-fridge meal. Try it with smoked sausage, kielbasa, or leftover cooked ground beef. Want to add some color or crunch? Stir in sautéed bell pepper or celery with the onions. Whatever you have on hand, it’s an easy one-dish dinner that gets rave reviews.
What You’ll Like About This Dish
Budget-friendly dinner. Hot dogs and potatoes are affordable pantry staples that come together to make a satisfying meal.
Quick weeknight option. Parboiling the potatoes cuts down on the oven time, so it’s table-ready faster.
Comfort food classic. Creamy cheese sauce, hearty potatoes, and smoky hot dogs make every bite nostalgic and delicious.
Customizable ingredients. Use different sausages or stir in veggies to suit your taste or what’s in the fridge.
Ingredient Notes
- Red-skinned potatoes: These hold their shape well and cook quickly when cut small. Russets also work but may be a bit softer.
- Hot dogs or smoked sausages: Use your favorite brand or swap in kielbasa, turkey dogs, or browned ground beef.
- Butter: Divided for sautéing the hot dogs and making the roux.
- Onion: Adds savory depth to the sauce—white or yellow onions work best.
- Flour: Thickens the cheese sauce for a creamy texture.
- Milk: Whole milk is best for richness, but 2% works in a pinch.
- Cheddar cheese: Sharp cheddar adds bold flavor—use pre-shredded or grate it fresh.
- Parsley: Optional, but adds a fresh finish and pop of color.
Steps to Make Hot Dog and Potato Casserole
- Preheat the oven and butter a 2-quart baking dish.
- Boil the potatoes until just barely tender, then drain and set aside.
- Slice the hot dogs or sausages into rounds.
- Brown the hot dog slices in a bit of butter, then set aside.
- Sauté the onion in the remaining butter until soft and translucent.
- Stir in the flour and cook for a minute or two to form a roux.
- Gradually whisk in the milk and cook until thickened and smooth.
- Stir in part of the cheese until melted and season with salt and pepper.
- Add the potatoes and hot dogs to the sauce and stir gently to combine.
- Transfer to the prepared dish, cover, and bake until hot and bubbly.
- Uncover, sprinkle with remaining cheese, and bake until melted.
- Garnish with parsley if desired and serve warm.
Tips
- Parboiling the potatoes ensures they cook through without overbaking the sauce.
- Use leftover baked or boiled potatoes to save even more time.
- If the cheese sauce gets too thick, stir in a splash of milk to loosen it.
- To add color, sauté diced bell pepper or celery with the onion.
Recipe Variations
- Swap the hot dogs. Use smoked sausage, kielbasa, or bratwurst for more flavor.
- Try ground meat. Browned ground beef or turkey works great as a substitute for the sliced hot dogs.
- Add vegetables. Stir in sautéed bell pepper, celery, or even thawed peas for more color and texture.
- Make it spicy. Use hot links or add a pinch of cayenne pepper or red pepper flakes to the sauce.
- Extra cheesy. Stir in some Monterey Jack or pepper jack cheese for a melty blend.
Serving Suggestions
- Serve with a green salad or coleslaw for contrast and crunch.
- Add crusty bread or dinner rolls to soak up the sauce.
- Pair with baked beans or corn for a nostalgic, diner-style meal.
- Top with a little ketchup or hot sauce if you like a tangy kick.
How to Store
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
To Reheat: Warm portions in the microwave or bake, covered, at 350°F until hot throughout.
Hot Dog and Potato Casserole
Ingredients
- Butter, for the baking dish
- 2 pounds potatoes (Yukon gold or red-skinned), cut into 1-inch cubes
- 2 tsp kosher salt for the potato cooking water
- 1 pound hot dogs or smoked sausages
- 4 tbsp butter, divided
- 1 medium onion, chopped
- 4 tbsp all-purpose flour
- 2 cups milk, or more if needed
- 1 ½ cups cheddar cheese, divided
- Fine salt and freshly ground black pepper, to taste
- Chopped fresh parsley (optional), for garnish
Recommended Equipment
- 2 to 3-quart baking dish
Instructions
- Heat the oven to 350°F.
- Butter a 2 to 3-quart baking dish.Butter (for the baking dish)
- Boil the cubed potatoes in a pot of boiling salted water for about 10 minutes, or until just barely tender. Drain and set aside.2 pounds potatoes (Yukon gold or red-skinned) (cut into 1-inch cubes) | 2 tsp kosher salt for the potato cooking water
- Slice the hot dogs or smoked sausages into 1/2-inch rounds.1 pound hot dogs or smoked sausages
- Melt 1 tablespoon of butter in a medium saucepan over medium heat. Cook the sliced hot dogs until lightly browned; remove with a slotted spoon and set aside.1 tbsp butter (divided)
- Add the remaining 3 tablespoons of butter and the chopped onion to the same saucepan. Cook, stirring, until the onion is translucent.3 tbsp butter (divided) | 1 medium onion (chopped)
- Add the flour to the onion and cook for about 2 minutes, stirring constantly. Gradually add 2 cups of milk and continue to cook until thickened. Add 1 cup of the cheese and cook, stirring constantly, until it has melted. If the sauce is too thick, add a bit of milk to thin it. Taste and season with salt and pepper, as needed.4 tbsp all-purpose flour | 2 cups milk (or more if needed) | Fine salt and freshly ground black pepper (to taste) | 1 cups cheddar cheese (divided)
- Add the potatoes to the sauce along with the browned hot dogs or sausage. Gently stir to combine.
- Spoon the potato mixture into the prepared baking dish.
- Cover the casserole tightly with foil and bake for 25 minutes, or until potatoes are tender. Top with the remaining cheddar cheese and continue to bake just until the cheese has melted.½ cups cheddar cheese (divided)
- Garnish with fresh chopped parsley just before serving, if desired.Chopped fresh parsley (optional) (for garnish)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
