RetroFare

Boil six medium-sized potatoes in salt water; boil four eggs an hour; let get cold.

Make a cream sauce of one heaping tablespoonful of butter and a rounding tablespoonful of flour, with one and one-half cup of milk and a little salt.

Cut potatoes and eggs and put in baking dish with the white sauce. Sprinkle buttered bread crumbs over the top.

Bake until a yellowish brown, about three-fourths of an hour.

You might also like:

1. Kentucky Style Scalloped Potatoes
2. Scalloped Potatoes (Kentucky Style.)
3. Hashed Brown Potatoes