Rakott Krumpli (A Hungarian Casserole)

1. Place the potatoes in a large pot, cover with salted water (water should be two inches above potatoes) and boil until tender (about 20 minutes). Drain potatoes, cool and cut into 1/2 inch rounds. Keep the skin on. Set potatoes aside.

2. In a medium sized skillet over medium high heat, add vegetable oil. When hot, add the sliced onions and cook until tender and golden brown (about 10 minutes). Remove from heat and set aside.

3. Place the eggs in a large pot and cover with water. Bring to a boil over high heat, after it begins to boil, reduce heat to medium low and simmer for 10 minutes. Drain and put eggs into a bowl of ice water to cool. After eggs are cool, peel and slice into 1/2 inch rounds. If you have an egg slicer, use it … it’s so much easier. Set eggs aside.

4. Preheat oven to 350 F. Grease your 2 quart oblong baking dish with butter. Layer the bottom of the dish with 1/3 of the sliced potatoes, 1/3 of the cooked onions, 1/3 of the sliced eggs, and 1/3 of the cooked sliced sausage. Sprinkle with salt and pepper. Spread 1/3 of the sour cream gently over everything. Repeat these layers two more times ending with sour cream and a sprinkle of the cheddar cheese.

5. Cover with tin foil and bake for 60 minutes. Then remove it from the oven, remove foil and let it sit for 10 minutes before serving.