Sour Cream-Potato Casserole

March 22, 2008

A particularly comforting twist on scalloped potatoes … SAM

6 medium waxy potatoes
1 cup plain breadcrumbs
1 1/4 cup milk, divided
1 (8-ounce) carton sour cream
3 eggs, hard-cooked and sliced
Sea salt and freshly ground pepper to taste

Boil the potatoes in their jackets until tender, about 25 minutes. Slice them thinly. Pre heat the oven to 350 degrees F. Lightly grease a 1 1/2-quart casserole dish and cover the bottom with breadcrumbs. In a medium bowl, mix 1/4 cup milk with the sour cream. Layer half the potatoes and eggs in the casserole dish and season with salt and pepper. Cover with half the sour cream mixture. Repeat the layers and top with breadcrumbs and dots of butter. Pour the remaining 1 cup milk around the sides and bake for 1 hour.
Makes 6 servings.

Adapted from Emily’s cookbook All-American Comfort Food.