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Hungarian Rakott Burgonya
(Layer Potatoes)



  • 1 cup commercial sour cream
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons salt
  • 6 cold cooked medium potatoes, thinly sliced
  • 3 hard-cooked eggs, sliced
  • 1 cup finely diced, fully cooked ham
  • 1 cup fresh bread crumbs
  • 2 tablespoons melted butter or margarine
  • 1/4 teaspoon onion salt


  1. About 45 minutes before serving: Start heating oven to 350 degrees F.
  2. Into sour cream in small bowl, stir heavy cream and salt until well blended.
  3. In greased 1 1/2-quart casserole, arrange one third of potatoes; top with egg slices, then one half of cream mixture. Add another one third of potatoes; sprinkle with ham; pour over remaining cream mixture; then top with remaining potatoes.
  4. Toss crumbs with butter and onion salt, and sprinkle evenly over potatoes.
  5. Bake for 30 minutes or until bubbly.

Servings: 6 to 8

Nice with tossed green salad for luncheon.

Posted by Olga at Recipe Goldmine March 20 2002 at 15:38:38.


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