Potato egg casserole
This useful casserole can be served for lunch or dinner with a salad and bread rolls. By reducing the quantities of bacon, cheese and eggs, it can be served as a side dish. For vegetarians, leave out the bacon, adding more seasonings as necessary.
|800 g||Potatoes, approx. 4 large, cooked|
|4||Eggs, hard boiled|
|1 tsp||Mustard powder|
|1 cup||Grated cheese|
- Slice the potatoes into a fairly large, shallow casserole dish that has been sprayed with non-stick spray.
- Add the eggs, which have been quartered, diced or chopped.
- Chop the bacon into small pieces and cook for 2-3 minutes in a frying pan. Sprinkle it over the potatoes, leaving the fat in the pan.
- Add the butter to the pan, then cook the onion until tender, but not brown.
- Stir in the flour, mustard and salt, add 1 cup of milk and bring to the boil, stirring frequently.
- Stir in the remaining milk and boil again. Add the cheese, stir until smooth, then pour over the potato mixture, stirring it to make sure the ingredients are well distributed.
- Cover with topping made by tossing melted butter and breadcrumbs together.
- Bake uncovered at 180C for 30-45 minutes until the crumbs are golden brown and the filling has heated through.