Oakhill Potatoes

• 4 large cooked potatoes
• 2 hard-boiled eggs, chopped
• 2 bacon rashers, chopped
• 1 onion, finely chopped
• 50g butter
• 1/4 c. flour
• 1 tsp. dried mustard or 2 tsp. mixed mustard
• 1 tsp. salt
• 2 c. milk
• 1/2 c. grated cheese
• 1 Tbsp. butter
• 1 c. fresh bread crumbs

1. Slice potatoes into shallow sprayed baking dish.
2. Add chopped eggs.
3. Cook bacon and onion in first measure of butter in large pot until onion is transparent.
4. Stir in flour, mustard and salt.
5. Add 1 cup of milk; bring to a boil, stirring constantly.
6. Add remaining milk and boil again.
7. Stir in grated cheese.
8. (If too thick to pour easily, add more milk.)
9. Pour over potatoes, covering the entire surface.
10. Top with buttered bread crumbs made by melting second measure of butter and stirring in the crumbs.
11. Refrigerate until needed.
12. Bake, uncovered, at 180u0b0C for 30 to 45 minutes, until heated through and lightly browned.
13. Makes 4 to 6 servings.

potatoes, eggs, bacon rashers, onion, butter, flour, mixed mustard, salt, milk, grated cheese, butter, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115810 (may not work)