Oakhill potatoes

Instructions

1 Preheat oven to 180°C. Slice cooked potatoes into a shallow, non-stick sprayed baking dish. Add eggs.

2 Cut bacon crossways in 1cm slices. Quarter and slice onion. Heat the first measure of oil in a large pot or deep frying pan. Add onion and bacon and cook until onion is transparent. Stir in flour, mustard powder and salt. Cook for 1 more minute, stirring constantly. Add half the milk. Bring to the boil, stirring constantly. Add remaining milk and bring to the boil again.

3 Remove sauce from heat and immediately stir in grated cheese. If sauce seems too thick to pour easily, add extra milk to thin. Pour sauce over potatoes to cover.

4 Crumb bread pieces in a food processor or blender. Drizzle oil through crumbs and process briefly to combine. Sprinkle crumbs over sauce.

5 Refrigerate for up to 24 hours or bake immediately, in the middle of the oven, for 30-45 minutes until potato mixture has heated through and crumb topping is golden brown. Serve as part of a buffet dinner or as a family meal, with a salad and small bread rolls.