Ingredients
- 4 pounds potatoes (8 medium red potatoes)
- 3 large eggs
- 1 1/2 cups sour cream
- 1 tablespoons all-purpose flour (can leave out if gluten free , this is what she did)
- 5 1/4 ounces ham (1 cup, sliced thin)
- 1/2 cup grated Velveeta cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper, to taste
- 1/4 cup water
- 1/2 teaspoon caraway seed (to taste,optional)
- 1/2 teaspoon dill weed (to taste)
- 1 tablespoon butter (to grease casserole dish)
How to Make
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Step 1: Place potatoes in a large pot and bring to a boil (Libbie always cubed them before she cooked them).
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Step 2: Cook potatoes until just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle.
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Step 3: Peel potatoes and cut into 1/2-inch rounds. Set aside.
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Step 4: In another large pot, cook eggs until hard-boiled, about 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the egg shells. Cut the hard-boiled eggs into 1/2-inch rounds. Set aside.
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Step 5: Preheat oven to 350°F (180°C).
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Step 6: Butter bottom and sides of a medium casserole dish.
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Step 7: Arrange 1/3 of potatoes in bottom of casserole dish.
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Step 8: Cover with 1/3 of eggs. ( I JUST BROKE THEM IN HALF AND PLACED ON TOP)
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Step 9: Season with salt and pepper.and herbs if you are using them
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Step 10: Cover with 1/3 of ham (sausage) followed by 1/3 of sour cream that she mixed flour straight into, she also added a little water here.
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Step 11: Continue layering, ending with potato layer and sour cream on top.
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Step 12: Sprinkle with grated cheese.
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Step 13: Bake for about 40 minutes covered, then 10 minutes without cover until cheese is golden brown and bubbly.
We hope you enjoy this recipe!
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