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 casserle, 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 casserle has been
refrigerated before cooking.
~– The Philadelphia Orchestra
Cookbook per Cindy Tarsi