Hungarian Egg and Potato Casserole

Ingredients

• 6 potatoes
• 8 eggs
• 1 onion, chopped
• 1 tablespoon oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup margarine
• 1 cup sour cream
• 1 cup gruyere cheese, shredded
• 2 tablespoons dry breadcrumbs
• 2 tablespoons Hungarian paprika

Directions

1. 1

   Preheat oven to 350°F (175°C).

2. 2

   Bring a large pot of salted water to a boil. Add unpeeled potatoes and cook until tender but still firm - about 15 minutes. Drain, cool, peel and cut in 1/4 inch slices.

3. 3

   Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let stand in hot water for about 15 minutes. Remove from water, cool, peel and slice.

4. 4

   In another saucepan sauté onion in oil until translucent and add margarine, sour cream, salt and pepper.

5. 5

   In a casserole dish layer potatoes and eggs, pouring a small amount of the sauce on each layer. Ensure that the first and last layers are potatoes.

6. 6

   Sprinkle cheese on top of the casserole followed by breadcrumbs and paprika.

7. 7

   Bake in preheated oven for 30 minutes.