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Ingredients
| russet potatoes: 6 whole potatoes |
| eggs: 8 |
| onions: 1 (chopped) |
| vegetable oil: 1 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| margarine (oleo): 1/2 cup |
| sour cream: 1 cup |
| gruyere cheese (shredded): 1 cup (shredded) |
| bread crumbs: 2 Tbl |
| sweet paprika: 2 Tbl |
Hungarian Egg and Potato Casserole
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
30 min -
Servings
7 serving(s)
Tags
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add unpeeled potatoes and cook until tender but still firm - about 15 minutes. Drain, cool, peel and cut in 1/4 inch slices.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let stand in hot water for about 15 minutes. Remove from water, cool, peel and slice.
- In another saucepan sauté onion in oil until translucent and add margarine, sour cream, salt and pepper.
- In a casserole dish layer potatoes and eggs, pouring a small amount of the sauce on each layer. Ensure that the first and last layers are potatoes.
- Sprinkle cheese on top of the casserole followed by breadcrumbs and paprika.
- Bake in preheated oven for 30 minutes.