Recipe Of The Week: Potato Egg Casserole

Potato Egg Casserole

1/2 pound of bacon

1/4 cup of fine dry bread crumbs

6 medium potatoes cooked and peeled

6 hard boiled eggs, sliced

2 Tablespoons minced chives

1/2 teaspoon salt

1/8 teaspoon of pepper

8 ounces of sour cream

1/2 cup of milk

1 Tablespoon of flour

Fry the bacon in a skillet.  Remove bacon and drain all but 1 Tablespoon of the drippings.  Saute bread crumbs in drippings until brown.  Slice potatoes.  Crumble bacon.  Arrange half of the potatoes in a shallow 2 quart baking dish.  Spread eggs, bacon, and chives on the top, sprinkle with salt andnpepper and top with remaining potatoes.  Combine sour cream, milk and flour.  Mix well and pour over potatoes.  Sprinkle with crumbs.  Bake at 350 degrees for 25 minutes or until crumbs are brown.