Delmonico Potatoes

• 2 1/4 lb. all-purpose potatoes
• 2 Tbsp. minced onion
• 5 Tbsp. unsalted butter
• 3 Tbsp. flour
• 1 1/2 c. milk
• 1/2 c. heavy cream
• 1/3 c. freshly grated Romano cheese
• 1/3 c. freshly grated Parmesan cheese
• 3 large hard-boiled eggs, chopped coarse
• 1 1/2 c. fresh bread crumbs

1. Cover potatoes with cold water in kettle.
2. Bring to a boil and simmer for 30 minutes or until tender.
3. Drain and let cool enough to peel.
4. Dice potatoes into 1/2-inch pieces and chill, covered. Cook onion in 3 tablespoons butter over moderate heat for 2 minutes.
5. Stir in flour and cook the roux over moderately low heat, stirring, for 3 minutes.
6. Remove pan from heat; add milk, scalded, in a stream, stirring, and cook for 2 minutes.
7. Stir in cream, salt and pepper to taste.
8. Butter 10-inch round ovenproof dish. Alternately layer sauce and potatoes in dish.
9. Combine bread crumbs and butter (2 tablespoons, melted) together and sprinkle over top of casserole.
10. Bake at 350u0b0 for 45 minutes.
11. Serves 6.

allpurpose potatoes, onion, unsalted butter, flour, milk, heavy cream, freshly grated romano cheese, parmesan cheese, eggs, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751314 (may not work)