Aunt Ida's Potato Casserole
Feeling nostalgic? Aunt Ida's Potato Casserole is one of those beloved potato casserole dishes that's been passed down from generation to generation. Hard-boiled eggs and bread crumbs set this time-tested casserole apart.
Cooking MethodOven, Casserole
- 1 1/2 pound (about 4 to 5 medium-sized) potatoes, peeled and diced
- 1/2 teaspoon salt
- 3 tablespoons butter or margarine
- 2 tablespoons flour
- salt and pepper, to taste
- 2 cups milk
- 2 hard-boiled eggs, peeled and sliced
- 2 tablespoons chopped onion
- 3 tablespoons dried bread crumbs
- Pre-heat oven to 350 degrees F.
- Place potatoes in large saucepan. Cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender. Drain; reserve.
- Melt 2 tablespoons butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk; stir well. Cook, stirring constantly, until thickened.
- Combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1/2-quart casserole. Add white sauce; blend lightly with spatula.
- Melt remaining 1 tablespoon butter. Add bread crumbs; mix well. Sprinkle buttered crumbs over casserole. Bake for 30 minutes. Serve hot.