Potato-Egg Casserole - cooking recipe

Ingredients

4 potatoes
2 chicken bouillon cubes
1/4 to 1/2 lb. bacon, diced
1 c. sliced onions
6 hard-boiled eggs, sliced
1/3 c. flour
1 1/2 to 2 c. milk
3/4 tsp. dried dill weed
1/2 tsp. salt
1/8 tsp. hot pepper sauce

Preparation

Cut potatoes in half; place in large saucepan with bouillon cubes and 1 inch cold water. Bring to a boil; cover, reduce heat and simmer 20 to 25 minutes or until tender. Drain reserving liquid. Remove potato skins and slice 1/4 inch thick. Arrange potatoes in 8 x 12-inch shallow baking dish. Saute bacon until crisp; discard all but 1/3 cup bacon fat. Saute onions until soft in bacon fat. Arrange over potatoes and add sliced eggs. Blend flour into remaining fat. Stir over medium heat 2 minutes. Add enough milk to reserved potato liquid to make 2 1/2 cups.
Add to mixture; cook, stirring constantly, until sauce thickens. Add seasonings and pour over potatoes. Bake at 350\u00b0 for 20 minutes.