Potato and Egg Casserole
A perfect dish to break the fast.
1 1/2 to
2 cups sour cream
clove garlic, pressed or crushed
teaspoon freshly ground black pepper
teaspoon cayenne (or a few dashes Tabasco)
1 1/2 to
2 pounds all-purpose potatoes (about 5 medium), peeled, cooked, and
sliced 1/4 to 1/3 inch thick
boiled eggs, sliced 1/4-inch thick
fine dry (unseasoned) breadcrumbs
teaspoon sweet paprika
the oven to 350 degrees.
In a small bowl, combine the sour cream, garlic, salt, pepper, and cayenne
(or Tabasco). Blend well. With 1 tablespoon of the butter, coat the inside
8-inch-square (or equivalent size) baking dish, then make a layer of about
one third the potatoes.
Arrange 2 of the sliced eggs on top of the potatoes. With a spatula,
spread on about one third of the sour cream mixture. Repeat the potato
layer, the egg
layer, and sour cream. Add a final layer of potatoes, then the final one
of sour cream.
Sprinkle evenly with bread crumbs, dot with the remaining 2 tablespoons of
butter. Sprinkle with paprika.
Bake for 30 minutes. Let stand 10 minutes before serving. (Can be