Title: Rakott krumpli (hungarian layered casser“le)
 Categories: Casseroles, Hungarian
      Yield: 6 Servings
 
      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