Southern Brunch Casserole

From the Bounty of Biltmore Cookbook. Very, very good.

• Ready In: 2 hrs
• Serves: 10

Ingredients

• 2  large baking potatoes, unpeeled and cubed
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1⁄4 cup all-purpose flour
• 1  cup milk
• 1  cup half-and-half
• 4  cups  shredded sharp cheddar cheese
• 1  teaspoon  dried Italian seasoning
• 1⁄2 teaspoon pepper
• 12  hard-boiled eggs, sliced
• 1  lb bacon, cooked and coarsely crumbled
• 2  cups  soft  whole wheat bread crumbs
• 3  tablespoons butter or 3  tablespoons margarine, melted

Directions

1. Place potato cubes in a large saucepan;cover with water.
2. Boil 15 minutes to til tender.
3. Drain and cool.
4. Melt 1/4 c butter in a heavy sauce over medium-low heat; add flour, stirring until smooth.
5. Cook, stirring constantly, 1 min.
6. Gradually add milk and half& half; cook over medium heat, stirring constantly, until thickened and bubbly.
7. Add cheese, italian seasoning, and pepper, stirring constantly until cheese melts.
8. Remove from heat.
9. Layer half each of egg slices, bacon, and cheese sauce in a lightly greased 13 X 9 X 2 inch baking dish.
10. Top with potato.
11. Top with remaining egg slices, bacon and cheese sauce.
12. Combine breadcrumbs and 3 T melted butter; sprinkle over casserole.
13. Cover and chill overnight, if desired.
14. Remove casserole from refrigerator.
15. Let stand at room temperature 30 mins.
16. Bake, uncovered, at 350 degrees for 30 minutes or until thoroughly heated.
17. Garnish, if desired.