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Potato and Egg Casserole

4 Potatoes,medium-size
1 t Salt
1/4 t Pepper
1/4 t Nutmeg
3 T Bacon fat
1/2 c American cheese,grated
4 Eggs
3/4 c Milk,evaporated,undiluted


Peel potatoes; slice thinly.

Sprinkle potatoes with salt, pepper and nutmeg.

Heat bacon fat in a skillet; add potatoes and cook until browned and tender, stirring frequently.

Spread potatoes evenly in a greased 1-quart casserole; sprinkle with cheese.

Break eggs carefully over cheese; cover with cream.

Bake in preheated 350'F. oven 15 to 20 minutes, or until eggs are set.

Serve at once.


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