It’s hard to believe that potatoes cooked in their jackets, hard boiled eggs and crispy pepperoni could be so good! A childhood favorite, Layered Potatoes is an incredibly delicious dish. I usually make it when the weather turns cooler. It is comfort food at its best. Try it with a side dish of dill pickle slices.
Tip : Don't skimp on the butter and sour cream. Also, make sure that the potatoes are fully cooked and do not have a bone. This dish is actually better on the second day when the butter and sour cream have been absorbed by the potatoes.
Ingredients
- 2 large baking potatoes boiled in their skin
- 6 large hard-boiled eggs
- 4 small pepperoni sausages
- 1/3 cup unsalted butter divided
- 3/4 cup sour cream divided
- kosher salt
Instructions
- Gather all ingredients before starting the recipe.
- Add 2 large baking potatoes in their jackets to a pan large enough to hold the potatoes, cover with water and bring to a boil. Reduce to a simmer, cover with a lid propped open with a wooden spoon and cook for about 30-35 minutes or until you can pierce the potatoes with the tip of a sharp knife. Drain and set the potatoes aside to cool.
- When potatoes have cooled enough to handle, peel and reserve whole.
Pre-heat oven to 375° F
- Slice 4 small pepperoni sausages into 1/2" slices and cook over medium high heat until browned, about 5 minutes.
- Turn pepperoni periodically until all slices have browned, remove from heat and transfer to a plate.
- Combine 3/4 cup sour cream with 1/4 cup of water to thin to a pouring consistency.
Assembly
- Cut thin slivers from 1/3 cup unsalted butter layer a few slices on the bottom of an oven proof casserole dish with a lid.
- Cut cooked potatoes into 1/2" slices and place a single layer on top of the slivered butter in the bottom of casserole.
- Liberally season the potatoes with kosher salt, then slice 1-2 hardboiled eggs and layer on top of the potatoes.
- Drizzle about 1/3 of the sour cream over potato and egg layer, then add another layer of butter slivers and finally add a layer of pepperoni.
- Repeat sliced potato, sliced egg, kosher, sour cream, butter slivers, pepperoni ending with pepperoni on the top layer.
Baking
- Cover casserole and place in a 375° F pre-heated oven and bake for 30-40 minutes.
- Uncover when done, allow to rest for 10 minutes.
Serving
- Serve with a few slivers of dill pickle and crusty French Bread.
