RRakott Krumpli (Hungarian Layered Casser�Le)

3 lb Potato

1 1/2 tb Salt

6 Egg

1/4 lb Butter

1 c Sour cream

6 oz Ham, boiled

6 oz Sausage

1 tb Paprika

Fat grams per serving: Approx. Cook Time: 0:30 Hard-boil the eggs; peel and slice. Drop potatoes in their skins in water to cover with 1 Tbsp salt. Cook until fork tender; slice. Preheat oven to 350 F. Butter a deep casser�le, and arrange a layer of potatoes on the

bottom. Season with salt. Melt butter and sprinkle a little on top of the potatoes. Cover with ham strips, repeat the potatoes, salt, and butter. Arrange egg slices, then sausage slices on top, finishing with a potato layer. Pour the remaining butter over and spread the sour cream on top. Bake, uncovered, for 30 minutes. Lengthen cooking time to one hour if the casser�le has been refrigerated before cooking. ~-- The Philadelphia Orchestra Cookbook per Cindy Tarsi