Irish Potato Casserole


Serves 4

Recipe by
Adapted from Fantasy Ireland


  • 1 1/2 pounds (4 to 5 medium) Idaho potatoes, peeled & diced
  • 1/2 teaspoon salt
  • 3 tablespoons Idaho butter (Darigold, Meadow Gold, or Cloverleaf)
  • 2 tablespoons Idaho flour (Harvest Ridge Organic Flour from Lewiston)
  • Salt and pepper
  • 2 cups Idaho milk
  • 2 hard-boiled local eggs, peeled & sliced
  • 2 tablespoons chopped Idaho onion
  • 3 tablespoons dried bread crumbs made with Idaho bread


  1. Preheat oven to 350° F.
  2. Place potatoes in large saucepan. Cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Reduce heat to low and cook 20 to 25 minutes or until potatoes are tender, drain; reserve.
  3. Melt 2 tablespoons butter in medium saucepan. Add flour, salt, and pepper; cook until bubbly. Add milk; stir well. Cook, stirring constantly, until thickened.
  4. Combine potatoes, hard-boiled eggs, onion, salt, and pepper in lightly greased 1 1/2 quart casserole dish. Add white sauce; blend lightly with spatula. Melt remaining 1 tablespoon butter. Add bread crumbs; mix well. Sprinkle buttered crumbs over casserole. Bake for 30 minutes. Serve hot!