POTATO AND EGG BAKE

By ClaudiaJan

Ingredients

• 6 medium russet potatoes, cooked
• 1/2 cup cracker crumbs
• 6 eggs, hard-cooked and quartered
• Salt and freshly ground pepper
• 1 cup dairy sour cream
• 1 1/4 cups milk
• 1/4 cup real butter, cut in slivers

Preparation

Step 1

Heat oven to 325 F. Slice potatoes V4-inch thick. Grease an 8-inch square baking dish and sprinkle with 2 tablespoons cracker crumbs. Place 1/2 potatoes and 1/2 eggs in bottom of casserole; sprinkle with salt and pepper. Mix sour cream with 1/4 cup milk and pour some over potato and egg layer. Repeat layers ending with cream mixture. Pour remaining 1 cup milk over ingredients in baking dish. Sprinkle remaining cracker crumbs evenly over top; dot with slivers of butter. Bake for 45 minutes to 1 hour.
Serves 6