Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

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Oakhill Potatoes

1½ lbs. (4-5 medium) potatoes, peeled & diced
½ t. salt
3 T. butter or margarine
2 T. flour
salt & pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 T. chopped onion
3 T. dried bread crumbs

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Place potatoes in large saucepan. Cover with cold water. Add ½ t. salt and bring to a boil. Reduce heat to low and cook 20-25 minutes or until potatoes are tender. Drain; reserve. Melt 2 T. butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk; stir well. Cook, stirring constantly, until thickened. Combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1½ quart casserole. Add white sauce; blend lightly with spatula. Melt remaining 1 T. butter. Add bread crumbs; mix well. Sprinkle buttered crumbs over casserole. Bake at 350º for 30 minutes. Serve hot. Yield: 4 servings