5 pounds Idaho potatoes, boiled, peeled and sliced
1 dozen hard cooked eggs, cold
Salt and pepper
36-48 ounces sour cream
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Let's Make It
Wash and peel potatoes leaving them whole. Boil until tender, but not mushy. Allow potatoes to cool and then slice into about 1/4 inch slices round (as if you were making au gratin potatoes). Peel eggs and slice into round slices also about 1/4 inch thick.
Place a single layer of potatoes into greased casserole dish. Lightly season the potato layer with salt, pepper and paprika.(Be sure not to over do it, or it will be too salty.) Next, place a layer of sliced eggs on top of the seasoned sliced potatoes and season again like the potatoes. Spread a thin layer of sour cream over the eggs and again season with salt, pepper and paprika. Use enough sour cream to cover all of the slices. Repeat layers until you get to the top, making the last layer sour cream. Season with salt, pepper and paprika and sprinkle top layer of sour cream with bread crumbs.
Bake at 350°F for 1-1/2 hours or until bubbly and golden brown.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.