From Ferenc Horvath
INGREDIENTS
- About 3 pounds of Russet potatoes, uncooked, peeled, sliced thin (5 mm)
- 1 – 1.5 package cooked, smoked sausage, sliced thin (5 mm)
- 10-12 hard boiled eggs peeled, sliced with egg slicer at the time when assembling dish
- 1 stick of melted butter ( may not need all )
- 1.5 cup sour cream well blended with 1 tsp salt
- Salt
- Optional-thinly slice and sauté a large onion ( a New York Times variation for this recipe )
INSTRUCTIONS
Use size 13” by 9” by 2.5” Hamilton Beach Heavy Duty oblong pan or similar.
Pre-heat oven to 375.
Brush melted butter all over the inside of the pan.
Optionally, use bread crumbs ( per Szamolai Mama ) to lightly coat the areas covered in butter.
Add two layers of potato slices on the bottom. IF using sautéed onions, only add them here.
Add a layer of sausage.
Add a layer of eggs.
Salt and brush with melted butter.
Add a single layer of potatoes.
Add a layer of sausage.
Add a layer of eggs.
Salt and brush with melted butter.
Add a single layer of potatoes.
Salt it a bit and brush lightly with butter.
Cover with sour cream.
Cover pan with aluminum foil.
Cook for about 70 minutes, covered. Check for potato doneness with a bamboo skewer or fork.
Once potatoes are about done, remove aluminum foil and raise oven temperature to 475 degrees.
Cook for 15-20 more minutes or until top is browned.