Potato-Egg Casserole
- 4 potatoes
- 2 chicken bouillon cubes
- 1/4 to 1/2 lb. bacon, diced
- 1 c. sliced onions
- 6 hard-boiled eggs, sliced
- 1/3 c. flour
- 1 1/2 to 2 c. milk
- 3/4 tsp. dried dill weed
- 1/2 tsp. salt
- 1/8 tsp. hot pepper sauce
- Cut potatoes in half; place in large saucepan with bouillon cubes and 1 inch cold water. Bring to a boil; cover, reduce heat and simmer 20 to 25 minutes or until tender. Drain reserving liquid. Remove potato skins and slice 1/4 inch thick. Arrange potatoes in 8 x 12-inch shallow baking dish. Saute bacon until crisp; discard all but 1/3 cup bacon fat. Saute onions until soft in bacon fat. Arrange over potatoes and add sliced eggs. Blend flour into remaining fat. Stir over medium heat 2 minutes. Add enough milk to reserved potato liquid to make 2 1/2 cups.
- Add to mixture; cook, stirring constantly, until sauce thickens. Add seasonings and pour over potatoes. Bake at 350u0b0 for 20 minutes.
potatoes, chicken bouillon cubes, bacon, onions, eggs, flour, milk, dill weed, salt, hot pepper sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=914165 (may not work)