SOUTHERN BRUNCH CASSEROLE

2 large baking potatoes, unpeeled and cubed
7 tablespoons butter or margarine, divided
1/4 cup flour
1 cup milk
1 cup half-and-half
4 cups (16 ounces) shredded sharp cheddar cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
12 hard-cooked eggs, sliced
1 pound bacon, cooked and coarsely crumbled
2 cups soft whole wheat bread crumbs (4 slices bread)
Fresh herb sprigs, for garnish

Place potato cubes in a large saucepan; cover with water. Boil 15 minutes or until just tender. Drain and cool.

Lightly grease a 13x9x2-inch baking dish. Set aside.

Melt 4 tablespoons butter in a heavy saucepan over medium-low heat; add flour, stirring until smooth. Cook stirring constantly, 1 minute. Gradually add milk and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, Italian seasoning and pepper, stirring constantly until cheese melts. Remove from heat.

In prepared baking dish, layer half of egg slices, half of bacon and half of cheese sauce. Top with potato cubes, then layer remaining egg slices, bacon and cheese sauce.

Melt 3 tablespoons butter and combine with bread crumbs. Sprinkle over casserole. Cover and chill overnight, if desired.

Remove casserole from refrigerator. Let stand at room temperature 30 minutes. Preheat oven to 350 degrees. Bake, uncovered, for 30 minutes or until thoroughly heated. Garnish, if desired.

Makes 10 servings
Source: Bounty of Biltmore Cookbook: A Recipe Collection from Biltmore Estate by Whitney Wheeler Pickering