Potatoes And Eggs Au Gratin Side Dishes Recipes

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Potatoes And Eggs Au Gratin


  • 4 med potatoes ( 1 1/2 lbs)
  • 1/4 cup chopped onion
  • 1 tbsp butter
  • 3 tbsp flour
  • 1cup dairy sour cream
  • 3/4 cup sharp American cheese(3oz)
  • 1/2 cup milk
  • 2 tbsp snipped parsley
  • 1 tsp salt
  • 1/8 tsp paprika
  • 1/8 tsp pepper
  • 4 hard cooked eggs sliced
  • 1 large tomato,peeled and cut in small wedges
  • 3/4 cup soft bread crumbs
  • 1 tbsp butter melted

  • Method:

  • In a covered pan cook whole potatoesin enough boiling salted water to cover until almost tender,20 to 25 min: drain peel and slice ( should be about 3 cups)
  • In sauce pancook onion in 1 tbsp buttertill tender.Blend 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 a 1 1/2 quart casserol spread 1/2 the potatoe mixture,top with egg slices and tomato wedges.Spoon remaining potato mixture atop.
  • Toss bread crumbs with melted butter sprinkle atop.Bake 350 for
  • 45 to 50 min.
  • Garnisg with additional tomato wedges,hard cooked egg wedges and parsley ,if desired.Makes 4 servings.

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