Hungarian Egg And Potato Casserole

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 potatoes
• 8 eggs
• 1 onion, chopped
• 1 tablespoon oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup margarine
• 1 cup sour cream
• 1 cup gruyere cheese, shredded
• 2 tablespoons dry breadcrumbs
• 2 tablespoons hungarian paprika

Recipe

• 1 preheat oven to 350°f (175°c).
• 2 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.
• 3 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.
• 4 in another saucepan sauté onion in oil until translucent and add margarine, sour cream, salt and pepper.
• 5 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.
• 6 sprinkle cheese on top of the casserole followed by breadcrumbs and paprika.
• 7 bake in preheated oven for 30 minutes.