6 med. sized potatoes, peeled
1 c. (1/2 pt.) sour cream
1 (10 1/2 oz.) can cream of chicken soup
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. curry powder
4 hard boiled eggs, sliced
1/2 c. soft bread crumbs, combined with 1/2 c. shredded sharp Cheddar cheese

Cook potatoes whole in boiling, salted water until tender. Slice about 1/4 inch thick. Combine sour cream, chicken soup, salt, pepper, and curry powder. Cover bottom of a 2 quart casserole with 1/3 of potatoes, then 1/3 egg slices, then 1/3 cream mixture.

Repeat layering 2 more times. Sprinkle bread crumb/cheese mixture over top. Bake, uncovered, in a preheated 350°F oven for about 30 minutes or until heated through and browned on top.

Serves 6.