Total Calories: 400
Make a white sauce by melting the butter in a skillet, and add the flour. Stir for a couple of minutes before you add the milk a little at a time and mix with a whisk. Sauce shouldn’t be too thick when it’s done. Take it off the heat and season with a little salt, pepper, and nutmeg. For those who like to measure, I’d start with 1/8 teaspoon each and then adjust to your personal preference. Thin the mashed potatoes with cream or unsweetened condensed milk until they spread easily with a table knife. Lightly oil a 12-inch Dutch oven with small amount of melted butter and spread a thin layer of mashed potatoes over the bottom. Next add a layer of sliced boiled eggs sprinkled with chopped parsley and drizzle white sauce over the eggs and parsley. Continue alternating these same layers, finishing with mashed potatoes on top. To make it extra fancy brush the top with a beaten egg. Bake for 30-35 minutes with 5-6 briquets underneath and 18-10 briquets on the lid.
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