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Philadelphia Potatoes

Cut into half-inch dice sufficient cold boiled potatoes to measure I pint. Make a white sauce by putting in a saucepan 1 tablespoonful of butter, I tablespoonful of flour, ½ of a teaspoonful of salt and 14 of a teaspoonful of white pepper.

Stir until mixed, then add gradually ½ of a pint of hot milk, and continue stirring until thick and smooth. Put potatoes and sauce in alternate layers in a baking dish, pour over the top 1 wellbeaten egg, and brown in a hot oven.