Although I will be giving you the recipe in it's shameless carb' and calorie rich, unctuous original form, you can lighten things up by skipping the meat and/or eggs, bringing in spinach or broccoli, or even making the bechemel with part chicken stock instead of milk. Regarding the sour cream, however, it just wouldn't be the same without it!
aka "Rakot Krumpli"
9" x 13" casserole
3 lbs red potatoes, cooked in the skin, cooled and peeled
8-10 hard boiled eggs, peeled
1 lb Kolbasa sausage, (or ham) sliced
4 Tb butter
3 Tb flour
3 cups milk
1 cup sour cream
1/2-1 tsp salt
pepper to taste
To make the Bechemel Sauce, in a medium sauce pan, melt butter and stir in the flour, letting it cook for about a minute. Very gradually, add the milk while stirring with a whisk, and bring it to a boil. Reduce heat and simmer for a few minutes. Remove from heat. Add salt and sour cream, whisking well to completely incorporate. Do not return to a boil. Set aside.
Butter a large casserole dish. Set over to 350 degrees.
In the buttered casserole dish, slice and layer half of the potatoes. Sprinkle a bit of salt and pepper over the potatoes. Slice and layer the hard boiled eggs over the potatoes. Layer the sliced kolbasa over the eggs. Slice and layer the rest of the potatoes over the kolbasa to cover completely.
Slowly pour the reserved sour cream bechemel sauce over the entire casserole and shake pan to force the sauce through the layers. Bake in a 350 degree oven for about 45 minutes. When the casserole is bubbling and beautifully browned, it's done!
Serve with a simple salad, or a light vegetable.