Rakott Krumpli (A Hungarian Casserole)

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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.

* Per serving · 4 servings · Values may vary.