Potato And Egg Bake

Serves: 6
Total Calories: 366


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


Heat oven to 325° F. Slice potatoes 1/4 -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.

Nutritional Facts:

Serves: 6
Total Calories: 366
Calories from Fat: 172

This Potato And Egg Bake recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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