Oak Hill Potatoes

By the RecipeCafe Archives

Ingredients

• 4 cold boiled potatoes
• 4 hard-boiled eggs
• 1 Salt, to taste
• 1 Black pepper, to taste
• 2 cups (480 ml) Thin White Sauce
• 1 Buttered cracker crumbs, enough to cover top

Instructions

1. 1. Heat the oven to 375°F (190°C).
2. 2. Slice the cold boiled potatoes and hard-boiled eggs into 1/4-inch (6 mm) rounds.
3. 3. Arrange a single layer of potato slices on the bottom of a buttered 1.5-quart (1.4 L) baking dish, approximately 8 x 8 inches (20 x 20 cm). Sprinkle evenly with salt and black pepper.
4. 4. Cover the potato layer with a single layer of egg slices. Repeat the layering — potatoes seasoned with salt and pepper, then eggs — until all slices are used.
5. 5. Pour the 2 cups (480 ml) of Thin White Sauce evenly over the layered potatoes and eggs, allowing it to settle down through the layers.
6. 6. Scatter buttered cracker crumbs in an even layer over the surface.
7. 7. Bake at 375°F (190°C) for 20–28 minutes, until the cracker-crumb topping is deep golden brown and the sauce is visibly bubbling at the edges of the dish. A knife inserted in the center should meet no resistance and come out hot.