Ingredients
2
large unpeeled baking potatoes, cut into cubes
1/4
cup butter or margarine
1/4
cup all-purpose flour
1
cup milk
1
cup half-and-half
4
cups shredded sharp Cheddar cheese (16 oz)
1
teaspoon Italian seasoning
1/2
teaspoon pepper
12
hard-cooked eggs, sliced
1
lb bacon, crisply cooked, coarsely crumbled
2
cups soft whole wheat bread crumbs (about 3 slices bread)
3
tablespoons butter or margarine, melted
Chopped green onions, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 3-quart saucepan, place potatoes and enough water to cover. Heat to boiling; boil uncovered 15 minutes or just until tender. Drain; cool. In 2-quart heavy saucepan, melt 1/4 cup butter over medium-low heat; stir in flour until smooth. Cook 1 minute, stirring constantly. Increase heat to medium. Gradually add milk and half-and-half; cook and stir until thickened. Add cheese, Italian seasoning and pepper; cook and stir until cheese is melted. Remove from heat. In baking dish, layer half each of the egg slices, bacon and cheese sauce. Top with potatoes. Layer with remaining egg slices, bacon and cheese sauce. In small bowl, mix bread crumbs and melted butter; sprinkle over casserole. Bake uncovered 30 minutes or until thoroughly heated. Garnish with onions.
