French Potatoes

1. Boil the unpeeled potatoes until fork tender. Depending on how large the potatoes are, this will take up to 35-45 minutes. Just keep an eye on them and test them with a fork to make sure they are fork tender before removing them from the heat. When done, drain off the water and place potatoes in the fridge until cool to touch.
2. While potatoes are cooling, hard-boil 4 eggs by boiling eggs in a pot of water for 1-2 minutes, then taking the pot off of the burner and continuing to cook the eggs in the hot water for 15-20 minutes. Or use your preferred method for hard boiling the eggs.
3. Preheat oven to 425 F.
4. When both potatoes and eggs are cooked and cooled, peel potatoes and eggs. Slice both potatoes and eggs into thin sections. You can use an egg slicer to go faster.
5. Grease the sides and bottom of a baking dish with butter (like a Pyrex casserole dish or Le Creuset dish). I use a 5.5 quart casserole to get 12 layers or a 9.5′ by 13.5′ Pyrex to get 6 layers.
6. Place a layer of potatoes at the bottom of the dish and sprinkle a pinch of salt across potatoes.
7. Spread about half of the sour cream across the potatoes in a thin layer.
8. Place a layer of either sausage, ham and/or eggs on top of sour cream.
9. Repeat steps 6 through 8, alternating layers of potatoes, sausage, ham and eggs.
10. After the final layer of potato, sprinkle salt on top and spread a thin layer of sour cream on top, using the rest of the sour cream.
11. Bake at 425 F for 15 minutes.
12. Take out of oven and scatter grated cheddar over the top layer of sour cream.
13. Bake another 35-45 minutes until top is golden brown and crisp.
14. Remove dish from the oven and let the casserole cool for 5-10 minutes and serve.

Enjoy!