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Potatoes and Eggs Au Gratin

4 medium potatoes
3 hard-cooked eggs
1 large tomato
1/4 cup chopped onion
1 tablespoon butter or margarine
3 tablespoons all-purpose flour
1 cup sour cream
3/4 cup shredded Cheddar cheese
1/2 cup milk
2 tablespoons snipped parsley
1/8 teaspoon paprika
3/4 cup soft bread crumbs
1 tablespoon butter or margarine, melted

Cook whole potatoes, covered, in boiling salted water for 25 to 30
minutes or till almost tender; drain well. Peel and slice cook
potatoes. {You should have about 3 cups.} Thinly slice the hard-cooked
eggs; cut tomato into wedges. In a saucepan, cook chopped onion in
1 tablespoon butter or margarine till tender. Stir in flour. Stir
in sour cream, shredded cheese, milk, parsley, paprika, 1 teaspoon
salt, and 1/8 teaspoon pepper. Cook and stir over low heat until
cheese melts. Combine sour cream mixture and sliced potatoes.
Place half of the potato mixture in a 1 1/2-quart casserole. Top
with egg slices and tomato wedges. Spoon remaining potato mixture
atop. Toss bread crumbs with 1 tablespoon melted butter or margarine;
sprinkle atop. Bake in a 350 degree oven for 40 to 45 minutes or
till heated through. Garnish with additional tomato wedges,
hard-cooked egg wedges, and parsley, if desired.

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