Layered Potatoes – (Rakott burgonya)

Layered Potatoes  -  (Rakott burgonya)
6 large potatoes (2 1/2 lb), salt, ground black pepper, 1 cup sour cream, 6 hard-boiled eggs, 10-12 oz sausages or hotdogs
to bake:
butter or margarine, breadcrumbs
to top:
3-4 oz grated cheese

Brush the potatoes clean, cook with their skin on in lightly salted water. It is done when you can easily pierce it with a needle. Drain and peel, let it cool and cut into 1/4” wide slices. Butter the inside of a medium size casserole, coat with breadcrumbs. Arrange half of the potatoes in the bottom. Add some salt, ground pepper and sprinkle evenly with half of the sour cream. Slice the eggs and the sausage, arrange on top of the potatoes. Cover with the remaining potatoes, add some salt and ground pepper and cover with the rest of the sour cream. Grate the cheese on top, then bake over high heat (390 °F, 355 °F in air-convector ovens) for about 20 minutes.

Preparation time: 1 hour 30 minutes
One serving: 2508 kJ/600 kcal