Oakhill Potatoes

Peel and dice the potatoes into ½-inch cubes, then place them in a pot of cold salted water with ½ teaspoon salt.

Bring the water to a boil, then reduce heat and simmer until the potatoes are tender but still firm, approximately 8-10 minutes.

Drain the potatoes and set aside in a bowl.

Melt the butter or margarine in a medium saucepan over medium heat, then add the flour and stir continuously to form a smooth roux.

Gradually pour in the milk while stirring constantly to prevent lumps from forming, then continue stirring until the sauce thickens, approximately 3-5 minutes.

Season the sauce with salt and pepper to taste, then fold in the drained potatoes and chopped onion.

Gently stir in the sliced hard-boiled eggs, being careful not to break them.

Transfer the potato mixture to a greased baking dish, then sprinkle the dried bread crumbs evenly over the top.

Bake in a preheated 375°F oven for 15-20 minutes until the top is golden brown and the edges are bubbling.

Remove from the oven and allow to rest for 2-3 minutes before serving.