Poppy And Grandma'S Layered Rakott Crumpli From 'Joy Of Kosher'

• 4 medium russet potatoes (about 1 1/2 pounds), scrubbed
• Kosher salt
• 3 tablespoons unsalted butter, at room temperature
• 2 (16-ounce) containers sour cream
• 1 cup milk
• 10 large eggs, hard-cooked and peeled
• Ground white pepper
• 1 cup seasoned dry bread crumbs (use matzoh meal for Passover)

1. Place the potatoes in a large pot and cover with lightly salted cold water to 2 inches above the potatoes. Bring to a boil. Boil until just tender, about 20 minutes. Drain and rinse with cold water. Once the potatoes are cool enough to handle, peel away the skins.
2. Preheat the oven to 350u0b0F. Grease the bottom and sides of a 2-quart oven to-table baking dish with the butter.
3. In a large bowl, mix the sour cream and milk to a pourable consistency.
4. Slice the potatoes into 1/4-inch-thick rounds. Place half of the potatoes on the bottom of the baking dish. Slice the eggs 1/4 inch thick. Place half of the eggs in a layer over the potatoes. Top with half of the sour cream mixture. Season with 1 teaspoon salt and white pepper to taste. Sprinkle with half of the bread crumbs. Repeat the layers, ending with the bread crumbs. Bake until just starting to crisp around the edges, 35 to 45 minutes. Allow to cool for 5 to 10 minutes. Bring to the table and use a large spoon to scoop and serve.

russet potatoes, kosher salt, unsalted butter, containers sour cream, milk, eggs, ground white pepper, bread crumbs

Taken from www.seriouseats.com/recipes/2014/04/poppy-and-grandmas-layered-rakott-crumpli-fro.html (may not work)