Clay's Kitchen : Potato Recipes

Potato Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Potatoes and Eggs Au Gratin

Recipe from: Better Homes and Gardens Country Cooking
Servings: 8

4 medium potatoes
3 hard-cooked eggs
1 large tomato
¼ cup chopped onion
1 tablespoon butter or margarine
3 tablespoons all-purpose flour
1 cup sour cream
¾ cup shredded Cheddar cheese
½ cup milk
2 tablespoons snipped parsley
⅛ teaspoon paprika
¾ cup soft bread crumbs
1 tablespoon butter or margarine, melted

Cook whole potatoes, covered, in boiling salted water for 25 to 30 minutes or till almost tender; drain well. Peel and slice cook potatoes. {You should have about 3 cups.} Thinly slice the hard-cooked eggs; cut tomato into 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 ⅛ 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 ½-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°F oven for 40 to 45 minutes or till heated through. Garnish with additional tomato wedges, hard-cooked egg wedges, and parsley, if desired.


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