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Potato and Egg Casserole
Potato and Egg Casserole
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Savory potato and egg casserole with layers of tender sliced potatoes and hard-boiled eggs baked in a creamy sour cream sauce.
Ingredients:
  • 6 medium potatoes
  • 8 large eggs
  • 1 teaspoon seasoning salt, or to taste
  • 1 cup margarine
  • 1 (16 ounce) container sour cream
Instructions:
  • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) for the perfect baking temperature.
  • Bring a generously salted large pot of water to a boil. Cook potatoes until tender yet firm, approximately 15 minutes. Drain and allow to cool.
  • After the potatoes start cooking, gently place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then promptly turn off the heat. Let the eggs sit in the hot water for 10 to 12 minutes. Next, transfer the eggs to cold running water to cool them down.
  • Prepare the potatoes by slicing them and then peel and slice the eggs.
  • Begin by creating a satisfying potato and egg casserole in a 9x13-inch dish, alternating layers of potatoes and eggs, and generously seasoning each egg layer with seasoning salt.
  • Melt sour cream and margarine in a saucepan over low heat. Drizzle over casserole and lightly sprinkle with seasoning salt.
  • Place in the oven and bake at the specified temperature for 30 minutes.

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