Recipe: Frankentaters (scalloped potatoes and hot dogs - skillet meal)

FRANKENTATERS

2 tablespoons butter or margarine, softened
1 1/3 pounds (4 medium) potatoes, cut into 1/8-inch slices
4 (2 ounces each) hot dogs, cut into 1/2-inch slices
1 tablespoon flour
Salt and pepper, to taste
1 cup lowfat milk

Spread half the butter on bottom of 12-inch nonstick skillet. Layer half the potato slices then half the hot dog slices in skillet. Sprinkle with half the flour. Dot with half the remaining butter. Season with salt and pepper. Repeat layers, ending with salt and pepper. Pour milk over.

Bring to simmer over high heat. Reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes.

Uncover skillet and simmer until sauce thickens, about 7 minutes.

Servings: 4
Source: United States Potato Board