French Potatoes

This is an old recipe that was handed down from my mom and she never used and measured amounts and neither do I. Depending on the amount of potatoes you are using and the eggs (I usually use about 8 potatoes and 12 eggs if I have plenty of eggs, but there again it depends on the size of potatoes), you may have to add a little more butter and sour cream. This is a frugal and very easy recipe. I think most people would like it. I like it best after it has cooled down a little. Great to use if you have a surplus of eggs.

Difficulty: Easy

Servings: about 6

Prep Time: 30 min.   Cook Time: 30 min.  

Ingredients

Potatoes, how many you need for your family
eggs, as many as you want, I like it eggy
1 cup sour cream, or more
1 stick butter, or more, melted
salt & pepper

Directions

Boil potatoes and eggs. Cool potatoes till you can handle them; peel. Peel eggs.

Slice potatoes and eggs into lightly buttered casserole, layering them some what, adding a little salt and pepper if you like along the way.

Mixed together melted butter or margarine and sour cream; pour mixture over potatoes and eggs.

Cover with foil and bake at 350 for about 30 min.

Categories: Budget, Crowd-Size, Egg Dishes, Old-Fashioned, Potatoes, Potluck, Side Dishes

Submitted by: marymac on May 24, 2011