Kitchen Korner by Lauretta

Curried Potatoes

Makes 10 servings

6 medium-sized potatoes                  1 ½ teaspoons salt                                      ½ cup butter, melted

6 eggs                                      2 teaspoons curry powder

2 cups sour cream                    (1) 10.75 ounce can cream of mushroom soup

In a large kettle over medium-high heat, boil potatoes and eggs. Remove eggs after 7 minutes of boiling. Continue boiling potatoes until tender. Remove from heat. When cool, remove skins from potatoes and shells from eggs. Grate potatoes and chop eggs.

In a medium bowl, combine sour cream, butter, salt, curry powder, and mushroom soup. Set aside.

In a greased 9” x 13” baking dish, layer grated potatoes, eggs, and sour cream mixture. Bake at 325 degrees for 30 minutes