Layered Potato Casserole Dish

Ingredients:

4-5 pounds of potato
One dozen of eggs
1 Pair of Hungarian Smoked Sausage
3 Sour Creams
Some milk
Sea salt and ground black pepper to season

Preparation:

1. Under running water scrub the potatoes well. Do not peel. In a large pot cook the potatoes. When it’s cooked drain and let it cool. After it cooled off, peel the potatoes.

2. In a smaller pot boil the eggs for about 15 minutes. Drain the water and let cold water running over for few minutes (it helps to remove the eggshell easier).

3. Use a medium size glass casserole. This dish serves 8-10 people. On the bottom of the dish layer thinly sour cream. (I always mix the sour cream with milk to be softer. It’s easier to work with it). Slice half the potatoes into quarter-inch thick slices and layer them in the dish. Season with sea salt and ground black pepper. Cover with one layer of sour cream.

4. Slice the eggs into quarter-inch slices and layer them over the potatoes. Season with sea salt. 5. Slice thinly the sausage and layer them over the eggs. Cover with a light layer of sour cream.

6. Slice the remaining half potatoes into quarter-inch thick slices and layer them over the sausages. Season with sea salt and ground black pepper. Cover the potatoes with the last layer of sour cream.

7. Put the dish in the oven and heat oven to 350 degrees F. Do not preheat the oven to prevent the glass dish to explode. Bake for about 30 minutes or until you can see that the sour cream is boiling. When remove the hot glass casserole dish from oven, place the dish on a wood server, again to prevent any glass explosion. (Even the best quality glass dishes after a while will wear off and when cooking in glass dishes make sure that you don’t change the temperature drastically. I had one unpleasant experience and since then I am more careful). Serve hot. You can have bread with or just enjoy the dish as it is. I love to serve with some kind of salad. Like tomato salad or roasted pepper.

For Step-by-steo picture guide check out the album: