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1.
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Boil the unpeeled potatoes until fork tender.
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Depending on how large the potatoes are, this will take up to 35-45 minutes.
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Just keep an eye on them and test them with a fork to make sure they are fork tender before removing them from the heat.
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When done, drain off the water and place potatoes in the fridge until cool to touch.
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2.
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While potatoes are cooling, hard-boil 4 eggs by boiling eggs in a pot of water for 1-2 minutes, then taking the pot off of the burner and continuing to cook the eggs in the hot water for 15-20 minutes.
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Or use your preferred method for hard boiling the eggs.
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3.
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Preheat oven to 425 F. 4.
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When both potatoes and eggs are cooked and cooled, peel potatoes and eggs.
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Slice both potatoes and eggs into thin sections.
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You can use an egg slicer to go faster.
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5.
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Grease the sides and bottom of a baking dish with butter (like a Pyrex casserole dish or Le Creuset dish).
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I use a 5.5 quart casserole to get 12 layers or a 9.5 by 13.5 Pyrex to get 6 layers.
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6.
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Place a layer of potatoes at the bottom of the dish and sprinkle a pinch of salt across potatoes.
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7.
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Spread about half of the sour cream across the potatoes in a thin layer.
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8.
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Place a layer of either sausage, ham and/or eggs on top of sour cream.
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9.
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Repeat steps 6 through 8, alternating layers of potatoes, sausage, ham and eggs.
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10.
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After the final layer of potato, sprinkle salt on top and spread a thin layer of sour cream on top, using the rest of the sour cream.
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11.
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Bake at 425 F for 15 minutes.
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12.
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Take out of oven and scatter grated cheddar over the top layer of sour cream.
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13.
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Bake another 35-45 minutes until top is golden brown and crisp.
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14.
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Remove dish from the oven and let the casserole cool for 5-10 minutes and serve.
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Enjoy!
