Potatoes And Eggs Au Gratin
|Chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Shredded sharp american cheese||3 Ounce (3/4 Cup)|
|Milk||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Hard-cooked eggs||4 , sliced|
|Tomato||1 Large, peeled and cut in small wedges|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
In covered pan cook whole potatoes in enough boiling salted water to cover till almost tender, 20 to 25 minutes; drain.
Peel and slice cooked potatoes (should have about 3 cups).
Meanwhile, in saucepan cook onion in 1 tablespoon butter or margarine till tender.
Blend in flour.
Stir in sour cream, shredded cheese, milk, parsley, salt, paprika, and pepper.
Cook and stir over low heat till cheese melts.
Combine sour cream mixture and sliced potatoes.
In 1 1/2-quart casserole spread half the potato mixture.
Top with egg slices and tomato wedges.
Spoon remaining potato mixture atop.
Toss bread crumbs with the melted butter; sprinkle atop.
Bake at 350° for 45 to 50 minutes.
Garnish with additional tomato wedges, hard-cooked egg wedges, and parsley, if desired.