- 1/4 cup [60 g] butter
- 2 tablespoons [17.5 g] flour
- 2 cups [500 mL] milk
- Salt and pepper, to taste
- 3 1/2 cups [875 mL] mashed potatoes
- 3 1/2 tablespoons [52.5 g] melted butter
- 1/3 cup + 5 teaspoons [105 mL] milk
- 1 1/2 tablespoons [22.5 mL] freshly chopped parsley
- 6 hard-boiled eggs, sliced
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- Into a saucepan, melt 1/4 cup [60 g] butter.
- Sprinkle melted butter with flour, stirring for 30 seconds.
- Still stirring, slowly pour in 2 cups [500 mL] milk.
- Cook, stirring, until thickened.
- Salt and pepper; reserve.
- Take away from heat.
- Preheat oven to 350°F [180°C].
- Into a large bowl, mix together mashed potatoes, remaining butter, remaining milk and chopped parsley; salt and pepper.
- Spread half of mixture into a buttered 8-cup [2-L] casserole.
- Flatten with a spatula.
- Arrange egg slices over mashed potatoes.
- Pour reserved white sauce all over; cover with remaining mashed potato.
- Bake into preheated oven, for 30 minutes.
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