Cheese Potatoes

• 2 c. water
• 1 tsp. salt
• 6 small new potatoes
• 6 hard-boiled eggs, sliced
• green onions, chopped
• 2 Tbsp. pimento, drained
• 1 can cream of chicken soup
• 1/2 c. milk
• 1 clove garlic, crushed
• 1/2 tsp. onion salt
• 1/8 tsp. pepper
• 4 oz. Cheddar cheese, shredded
• 4 slices bacon, fried and crumbled

1. Heat water and salt to boiling.
2. Add potatoes; heat to boiling. Cover and cook until tender, 20 to 25 minutes.
3. Drain.
4. Cool slightly.
5. Remove skins.
6. Cut potatoes into fourths.
7. Heat oven to 375u0b0.
8. Layer potatoes, eggs, onions and pimento in ungreased 1 1/2-quart casserole dish.
9. Mix soup, milk, garlic, onion salt and pepper.
10. Pour on top.
11. Sprinkle with cheese and bacon.
12. Bake uncovered until potatoes are hot and cheese is melted, about 25 minutes.

water, salt, potatoes, eggs, green onions, pimento, cream of chicken soup, milk, clove garlic, onion salt, pepper, cheddar cheese, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=461876 (may not work)