Fat grams per serving: Approx. Cook Time: 0:30 Hard-boil the eggs; peel and slice. Drop potatoes in their skins in water to cover with 1 Tablespoon salt. Cook until fork tender; slice. Preheat oven to 180ºC . Butter a deep casser�le, and arrange a layer of potatoes on the bottom. Season with salt. Melt butter and sprinkle a little on top of the potatoes. Cover with ham strips, repeat the potatoes, salt, and butter. Arrange egg slices, then sausage slices on top, finishing with a potato layer. Pour the remaining butter over and spread the sour cream on top. Bake, uncovered, for 30 minutes. Lengthen cooking time to one hour if the casser�le has been refrigerated before cooking. ~-The Philadelphia Orchestra Cookbook per Cindy Tarsi