• 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.