Irish Potato Casserole

Perfect for any meal! "Potatoes served at breakfast, at dinner served again; potatoes served at supper, forever and Amen!"

1 1/2 pounds (4 to 5 medium sized) Irish potatoes, peeled and diced
2 teaspoons salt
1 1/2 teaspoons black pepper
1/2 teaspoon nutmeg
4 tablespoons butter, plus 1 teaspoon for greasing casserole dish
1/4 cup dried bread crumbs
2 tablespoons flour
2 coups milk
2 hard-boiled eggs, peeled and sliced
1/2 small onion, finely diced

Preheat oven to 350° F. Place potatoes in a large saucepan and cover them with cold water. Add a teaspoon of salt and bring potatoes to a boil. Reduce heat to low. Cook for 20 minutes or until the potatoes are tender when a fork is inserted in the center. Carefully drain off water and set potatoes aside.

In a medium saucepan over medium-high heat, melt the butter. Place breadcrumbs in a small bowl. Add two tablespoons of the melted butter to the breadcrumbs; mix well and set aside. Reserve the rest of the butter in the saucepan.

Stir in flour, 1/2 teapsoon salt, 1 teaspoon pepper and th nutmeg into the butter in the saucepan. Cook until mixture starts to bubble around the edges, about 2 to 3 minutes. Add milk, a little at a time, stirring well after each addition. cook, stirring constantly, until the sauce thickens, about 2 to 3 minutes.

Use the remaining teaspoon of butter to grease a 1 1/2-quart casserole dish. Combine potatoes, hard-boiled eggs, onion and remaining salt and pepper in the casserole dish. Add sauce and gently mix the ingredients together until well-combined. Sprinkle buttered breadcrumbs over the casserole.

Bake for 30 minutes or until bubbly around the eges and the breadcrumbs are brown. Serve immediately. Makes 4 servings.

Source: King Features Synd., Inc., Agnela Shelf Mediaris, The New African-American Kitchen, reprinted by Hermiston Herald, March 10, 2010.