Serves: 5
Total Calories: 400

4 tablespoons butter or margarine
4 tablespoons flour
1 to 2 cup milk
salt, pepper and nutmeg
4 to 5 cups leftover mashed potatoes
1/4 cup cream or unsweetened condensed milk
1 dozen hard-boiled egg, sliced
4 tablespoons chopped parsley

Make a white sauce by melting the butter in a skillet, and add the flour. Stir for a couple of minutes before you add the milk a little at a time and mix with a whisk. Sauce shouldn’t be too thick when it’s done. Take it off the heat and season with a little salt, pepper, and nutmeg. For those who like to measure, I’d start with 1/8 teaspoon each and then adjust to your personal preference. Thin the mashed potatoes with cream or unsweetened condensed milk until they spread easily with a table knife. Lightly oil a 12-inch Dutch oven with small amount of melted butter and spread a thin layer of mashed potatoes over the bottom. Next add a layer of sliced boiled eggs sprinkled with chopped parsley and drizzle white sauce over the eggs and parsley. Continue alternating these same layers, finishing with mashed potatoes on top. To make it extra fancy brush the top with a beaten egg. Bake for 30-35 minutes with 5-6 briquets underneath and 18-10 briquets on the lid.

Nutritional Facts:

Serves: 5
Total Calories: 400
Calories from Fat: 221

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Breakfast Cholesterol Casserole
Breakfast Enchiladas
Danish Meat Balls
Dutch Oven Polenta aka Cornmeal Mush
Dutch Oven Potato And Egg Pie
Irish Omelet
Irish Potato Cakes
Italian Breakfast Frittata
Sourdough Waffles
Swedish Coffee