1 kg (2 lb) large potatoes, peeled
salt to taste
10 g (2 tsp) paprika
4 eggs, hard-cooked and sliced
150 ml (1/4 pt) sour cream
30 ml (2 tbsp) milk
15 g (1/2 oz) butter
salt to taste
10 g (2 tsp) paprika
4 eggs, hard-cooked and sliced
150 ml (1/4 pt) sour cream
30 ml (2 tbsp) milk
15 g (1/2 oz) butter
method
1. Boil the potatoes until they are cooked but still firm.
2. Drain off the water and slice them. Put a layer of potatoes in the bottom of a greased ovenproof dish.
3. Season with salt and paprika. Lay the sliced eggs over the potatoes.
4. Mix the sour cream with the milk until smooth. Spoon over the eggs.
5. Season again. Add the remaining potatoes.
6. Dot with butter and bake at 180°C (350°F) Gas 4 for 25 minutes, until lightly browned.
2. Drain off the water and slice them. Put a layer of potatoes in the bottom of a greased ovenproof dish.
3. Season with salt and paprika. Lay the sliced eggs over the potatoes.
4. Mix the sour cream with the milk until smooth. Spoon over the eggs.
5. Season again. Add the remaining potatoes.
6. Dot with butter and bake at 180°C (350°F) Gas 4 for 25 minutes, until lightly browned.
serving amount
serves 6
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