Comfort foods are normally reserved for those that you eat in the long winter nights. Not so, this recipe from my Hungarian holiday.

Recipe_20040819_01

Serves 8 | 1 hour 25 minutes | 15 minutes preparation

2 lbs potatoes
1 onion, chopped
2 tablespoons oil
1 cup sour cream
1½ teaspoons salt
¼ teaspoon pepper
2 eggs, boiled and sliced
2 tablespoons dry breadcrumbs (or matzah meal)
Hungarian paprika

1. Do not peel or slice the potatoes.
2. You will be cooking them whole.
3. Heat salted water (½ teaspoons salt to 1 cup water) to boiling.
4. Add potatoes.
5. Heat to boiling.
6. Reduce heat.
7. Cover and cook until tender.
8. Test with a fork or a knife for tenderness.
9. Drain and cool slightly.
10. Cook onion in oil until tender.
11. Mix onion, oil, sour cream, salt and pepper.
12. Peel potatoes and cut into ¼ inch slices.
13. Gently mix potatoes and sour cream mixture.
14. Arrange half the potatoes in greased 10 x 6 x 1½ inch baking dish or 1½ quart casserole.
15. Arrange eggs on top and add remaining potatoes.
16. Sprinkle with bread crumbs and paprika.
17. Bake, uncovered, at 325°F until light brown, 30-40 minutes.
18. Garnish with snipped parsley if desired.