6 lg. red potatoes (about 2 1/2 pounds)
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton commercial sour cream
1/4 tsp. curry powder
1/4 tsp. pepper
4 hard cooked eggs, chopped
2 tbsp. fine, dry bread crumbs
1 c. (4 oz.) shredded cheddar cheese

Cook potatoes in boiling water 25 to 30 minutes or until tender; drain and cool to touch. Peel and cut into 1/4 inch slices.

Combine soup, sour cream, curry powder, and pepper; mix well. Layer half each of potato slices, eggs, and soup mixture in a greased 12x8x2 inch baking dish; repeat layers. Cover and bake at 350 degrees for 30 minutes. Sprinkle with bread crumbs and cheese; bake, uncovered, 5 minutes or until cheese melts. Makes 8 servings.