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1.
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Place the potatoes in a large pot, cover with salted water (water should be two inches above potatoes) and boil until tender (about 20 minutes).
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Drain potatoes, cool and cut into 1/2 inch rounds.
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Keep the skin on.
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Set potatoes aside.
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2.
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In a medium sized skillet over medium high heat, add vegetable oil.
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When hot, add the sliced onions and cook until tender and golden brown (about 10 minutes).
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Remove from heat and set aside.
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3.
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Place the eggs in a large pot and cover with water.
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Bring to a boil over high heat, after it begins to boil, reduce heat to medium low and simmer for 10 minutes.
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Drain and put eggs into a bowl of ice water to cool.
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After eggs are cool, peel and slice into 1/2 inch rounds.
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If you have an egg slicer, use it ... its so much easier.
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Set eggs aside.
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4.
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Preheat oven to 350 F. Grease your 2 quart oblong baking dish with butter.
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Layer the bottom of the dish with 1/3 of the sliced potatoes, 1/3 of the cooked onions, 1/3 of the sliced eggs, and 1/3 of the cooked sliced sausage.
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Sprinkle with salt and pepper.
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Spread 1/3 of the sour cream gently over everything.
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Repeat these layers two more times ending with sour cream and a sprinkle of the cheddar cheese.
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5.
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Cover with tin foil and bake for 60 minutes.
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Then remove it from the oven, remove foil and let it sit for 10 minutes before serving.
