Yield
10 servings

How to Make It

Step 1

Cook potatoes in boiling water to cover in a large saucepan 15 minutes or until just tender. Drain and let cool.

Step 2

Melt 1/4 cup butter in a heavy saucepan over medium-low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, Italian seasoning, and pepper, stirring constantly until cheese melts. Remove from heat.

Step 3

Layer half each of egg slices, bacon, and cheese sauce in a lightly greased 13" x 9" x 2" baking dish. Top with potatoes. Top with remaining egg slices, bacon, and cheese sauce.

Step 4

Combine breadcrumbs and 3 tablespoons melted butter; sprinkle over casserole. Cover and chill overnight, if desired.

Step 5

Remove casserole from refrigerator. Let stand at room temperature 30 minutes. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated. Garnish, if desired.

Step 6

Note: A mushroom slicer makes a neat and easy job of slicing hard-cooked eggs for this recipe.

Christmas with Southern Living 1997

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