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1
Place the potatoes in a large pot, and add enough cold, lightly salted water to cover by 2 inches.
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2
Bring to a boil over high heat.
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3
Cook until potatoes are just tender, about 20 minutes.
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4
Drain and rinse under cold water until cool enough to handle.
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5
Peel potatoes and cut into 1/2-inch rounds.
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6
Place a medium saute pan over medium heat.
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7
Add vegetable oil, and heat until shimmering.
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8
Add onions, and saute until soft and almost caramelized, about 25 minutes; lower heat if they begin to brown too quickly.
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9
Place the eggs in a large pot, and add enough cold water to cover by 2 inches.
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10
Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
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11
Drain and rinse under cold water until cool enough to handle.
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12
Peel the eggs, and cut into 1/3-inch rounds.
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13
Preheat the oven to 350 degrees.
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14
Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter.
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15
Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs.
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16
Season with salt and pepper and a light sprinkling of paprika.
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17
Spread with half the sour cream.
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18
Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper.
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19
Spread with remaining sour cream, and sprinkle with paprika.
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20
Cover the baking dish, and place in the center rack of the oven.
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21
Bake for 45 minutes.
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22
If desired, serve with a green salad.
