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Ten Yukon Gold or Baby Red Potatoes, the size of a tennis ball
Two pints (one quart, 32 oz.) of sour cream OR sour cream substitute
Ten hardboiled eggs, cooled, peeled, and sliced into 1/2 inch rounds
Seasoned Breadcrumbs for topping
Butter or margarine for topping
Preheat your oven to 350F (175C).
Bring large pot of water to a boil. Over medium-high heat, place potatoes in water and boil until fork-tender, about 20-25 minutes. Remove potatoes from water. Cool, then peel. Cut into three-quarter-inch-thick rounds.
Take a 3 or 4 quart glass or ceramic oven-proof casserole dish and butter it well. Place a layer of the sliced potatoes to cover the bottom of the dish. Place a layer of the sliced hard-boiled eggs to cover the potatoes. Thickly place sour cream to cover all. Repeat the layers in the same order until you reach the top of the dish, making sure all layers touch the sides of the casserole dish. Make the final (top) layer sour cream. Cover sour cream completely with the seasoned breadcrumbs, and dot this with little pieces of butter.
Carefully cover the casserole dish and place it in the preheated oven for 30 minutes, or until the potatoes and eggs are completely heated through and the sour cream is bubbling. Remove from oven and eat while hot. Serves 4 adults as a side dish or two adults as a main dish. Enjoy!
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My Comments:
This is just plain artery-clogging comfort food! It is easy to make, tastes great, and was one of the first things I learned to cook as a child. Using Yukon Gold potatoes makes it extra buttery-tasting, and for fun sometimes I use Peruvian Blue Potatoes! Any leftover potatoes and eggs not used for this recipe can be used to make potato salad or can be tossed in a stir fry, so nothing is wasted. This dish tastes best when eaten on a chilly night, accompanied by a green tossed salad and a hot drink of your choice. . .
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