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1
wash potatoes take a mandolin and slice potatoes 1/4 inch thick leaving the skin on put in water to par cook them, let them come to the first boil stage, then remove from pot put in colander and run cold water over them.
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2
while the potatoes are cooking, in large sauce pan take stick of butter and chopped onion and saute the onion till just translucent
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3
add flour to make and cook the roux for about 5 to 7 minutes just till it starts to turn a light tan.
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4
add the milk slowly take whisk and it will start to thicken up
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5
add the swiss cheese and keep stirring till all is melted. ! important you do not want the sauce to be too thin and you don't want it to thick. if it's too thin add a mixture of two tablespoons of cornstarch in cold water and mix into cheese sauce, if too thick add more milk to get the perfect consistency. it should be the consistency of cheese sauce .
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6
next get a deep aluminum pan and start to prepare, take a ladle,ladle in a thin coating of cheese sauce on the bottom of the pan
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7
then put a layer of potatoes then a layer of hot dogs sparsely strewn about then a layer of cheese sauce then a layer of potatoes
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8
continue to layer till you get potatoes on the top, if you have hot dogs left you can put them on top if not it's ok, just put the remaining cheese all over the top should completely cover the potatoes.
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9
cover with aluminum foil and bake in a pre-heated 375 degree oven for about two to two and a half hours, check after about hour and a half with fork, if it goes through easily it's done if not cook for remainder of time.
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10
the last 15 minutes take aluminum off and let it brown
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11
remove from oven let stand 15 to 20 minutes before serving to allow cheese sauce to thicken up, and then serve and enjoy.
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12
just a small note it tastes better the second or third day just add a little milk to reheat in a pan.
