Layered Potatoes

Layered Potatoes

Metric Ingredient Imperial 8 medium cooked potatoes, thinly sliced 8 250 ml sour cream 1 cup 125 ml heavy cream 1/2 cup 7 ml salt 1 1/2 tsp 3 hard boiled eggs, sliced 3 250 ml cooked ham, finely diced 1 cup 250 ml fresh bread crumbs 1 cup 30 ml butter 2 tbsp

Combine sour cream with heavy cream and salt. Beat well. In greased casserole dish, arrange one third of the potato slices on bottom. Top with egg slices and then half of the cream mixture. Add another one third of potato slices. Pour reminaing cream over ham. Top with remaining potato slices. In a separate container, toss bread crumbs with butter. Spread evenly over top of casserole dish. Bake at 350 F (180 C) for 30 minutes or until hot and bubbly. Serves 4

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