RECIPE: Potatoes and Eggs Au Gratin

RECIPE: Potatoes and Eggs Au Gratin

Ingredients:

4 medium potatoes
4 hard-boiled eggs
1 large tomato
1/4 cup onion, chopped
1 tablespoon butter or margarine
3 tablespoons all-purpose flour
1 cup sour cream
3/4 cup shredded Cheddar cheese
1/2 cup milk
2 tablespoons snipped parsley
1/8 teaspoon paprika
3/4 cup soft bread crumbs
1 tablespoon butter, melted

Directions:

Cook whole potatoes, covered, in boiling salted water for 20 minutes or till almost tender; drain well. Peel and slice cook potatoes. {You should have about 3 cups.} Thinly slice the hard-boiled eggs; cut tomato into 8 wedges. In a saucepan, cook chopped onion in 1 tablespoon butter or margarine till tender. Stir in flour. Stir in sour cream, shredded cheese, milk, parsley, paprika, 1 teaspoon salt, and 1/8 teaspoon pepper. Cook and stir over low heat until cheese melts. Combine sour cream mixture and sliced potatoes. Place half of the potato mixture in a 1 1/2-quart casserole. Top with egg slices and tomato wedges. Spoon remaining potato mixture atop. Toss bread crumbs with 1 tablespoon melted butter or margarine; sprinkle atop. Bake in a 350 degree oven for 40 to 45 minutes or till heated through. Garnish with additional tomato wedges, hard-cooked egg wedges, and parsley, if desired.

Serves 4.