Pleated Potato Casserole (Rakott Krumpli)
Servings
6 Servings
Ingredients
- 6 medium potatoes cooked in their skins until fork tender about 20 minutes
- 3 eggs hard boiled
- 1 teaspoon salt or more to taste
- 1/8 teaspoon white pepper
- 1 teaspoon paprika optional
- 2 Vidalia onions sautéed in 2 tablespoons of butter optional
- 2 handfuls grated yellow cheese any kind (optional)
- 2 cups sour cream
Instructions
- Slice boiled potatoes into one quarter inch rounds.
- Slice eggs into rounds.
- In a buttered casserole, layer potatoes, eggs, grated cheese, and sautéed onions, sprinkling salt and pepper over the potatoes.
- Continue layering until casserole is full. Top with sour cream.
- Bake at 350° F for 40 minutes or until top is brown.
- NOTE: Doesn’t freeze well but will keep in fridge for up to four days and reheats nicely in the microwave.