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Grandma Nemeth's Egg and Potato Casserole
Grandma Nemeth's Egg and Potato Casserole

Grandma Nemeth's Egg and Potato Casserole

3 Hr(s) 15 Min(s)
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1 serving
Original recipe yields 1 serving
5 pounds Idaho potatoes, boiled, peeled and sliced
1 dozen hard cooked eggs, cold
Salt and pepper
Sweet paprika
36-48 ounces sour cream
Bread crumbs
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Let's Make It
1
Wash and peel potatoes leaving them whole. Boil until tender, but not mushy. Allow potatoes to cool and then slice into about 1/4 inch slices round (as if you were making au gratin potatoes). Peel eggs and slice into round slices also about 1/4 inch thick.
2
Place a single layer of potatoes into greased casserole dish. Lightly season the potato layer with salt, pepper and paprika.(Be sure not to over do it, or it will be too salty.) Next, place a layer of sliced eggs on top of the seasoned sliced potatoes and season again like the potatoes. Spread a thin layer of sour cream over the eggs and again season with salt, pepper and paprika. Use enough sour cream to cover all of the slices. Repeat layers until you get to the top, making the last layer sour cream. Season with salt, pepper and paprika and sprinkle top layer of sour cream with bread crumbs.
3
Bake at 350°F for 1-1/2 hours or until bubbly and golden brown.
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