Bacon & Eggs Anyone?

Bacon & Eggs Anyone?

This casserole is also great for a late-night supper. You really
don’t need anything else with it except biscuits or toast.

2 potatoes, peeled, cubed
¼ cup (½ stick) 60 ml
plus 3 tablespoons butter 45 ml
¼ cup flour 60 ml
1 pint half-and-half cream .5 kg
1 (16 ounce) package shredded cheddar cheese .5 kg
1 teaspoon Italian seasoning 5 ml
12 hard-boiled eggs, sliced
1 pound bacon, cooked, slightly crumbled .5 kg
1½ cups breadcrumbs 360 ml

• Cook potatoes in salted water just until tender, but do
not overcook. Drain well.
• In large saucepan melt ¼ cup (60 ml) butter and stir
in flour. Cook, stirring constantly, 1 minute or until
smooth.
• Gradually add cream and cook over medium heat,
stirring constantly, until sauce thickens.
• Add cheddar cheese, Italian seasoning, ½ teaspoon
(2 ml) each of salt and pepper to taste, stirring
constantly, until cheese melts. Remove from heat.
• In buttered 9 x 13-inch (23 x 33 cm) baking dish, layer
half of egg slices, half of bacon and half of cheese sauce.
• Spoon potatoes over cheese sauce and top with
remaining egg slices, bacon and cheese sauce. Melt
3 tablespoons (45 ml) butter and combine with
breadcrumbs. Sprinkle over top of casserole.
• Cover and refrigerate overnight.
• Before baking remove casserole from refrigerator and let
stand for about 20 minutes. Uncover and bake at 350°
(176° C) for 30 minutes.