Hungarian Scalloped Potatoes

Hungarian Scalloped Potatoes


8 red-skinned potatoes -- boiled and cooled
1 cup sour cream
2 large, spicy, dry sausages
4 scallions -- finely minced
4 hard boiled eggs -- crumbled or sliced (optional)
1/2 cup unsalted butter -- melted
paprika, salt and pepper to taste
1/2 cup fresh grated Parmesan cheese
1 cup shredded Cheddar cheese
1 cup milk
paprika, bread crumbs and additional Parmesan for dusting

Prepare potatoes, drain, cool and slice. Preheat oven to 350 degrees F.

Place one layer of sliced potatoes in a large baking dish. Sprinkle generously with salt, pepper and paprika. Continue to layer and sprinkle each layer. Reserve enough potatoes for a final layer

On second-to-last layer, toss on some of the sausage, dollops of sour cream, melted butter, hard cooked eggs, Parmesan cheese and scallions.

On final layer, sprinkle Cheddar cheese and paprika and pour milk through gaps in dish (milk is to keep dish moist). Bake for 45 minutes. Let rest 10 minutes before serving.

Freezes well. Make a day ahead and bake as required.

Serves/Makes: 8