- 6 potatoes
- 8 eggs
- seasoning salt to taste
- 1 cup Butter or Margerine
- (16 ounce) container sour cream
Directions
Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still firm, about 15 minutes.
Drain, cool, peel and slice. Place eggs in a saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
Optional: Shredded Cheese over the top.
Bake in preheated oven for 30 minutes.
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